07-13-2008 Belgian Strong Dark - JZ
A ProMash Brewing Session Report
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Brewing Date:
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Sunday July 13, 2008
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Head Brewer:
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John Subasavage
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Asst Brewer:
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Jennifer Twineham
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Recipe:
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Belgian Strong Dark - JZ
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BJCP Style and Style Guidelines
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18-E Belgian Strong Ale, Belgian Dark Strong Ale
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Min OG:
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1.075
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Max OG:
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1.132
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Min IBU:
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15
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Max IBU:
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35
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Min Clr:
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14
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Max Clr:
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20
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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21.50
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Anticipated OG:
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1.088
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Plato:
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21.09
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Anticipated SRM:
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19.5
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Anticipated IBU:
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30.8
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Brewhouse Efficiency:
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57
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.087
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Plato:
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20.90
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Actual FG:
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1.020
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Plato:
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4.99
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Alc by Weight:
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6.95
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by Volume:
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8.96
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From Measured Gravities.
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ADF:
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76.1
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RDF:
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64.0
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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64 %
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Anticipated Points From Mash:
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79.54
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Actual Points From Mash:
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89.14
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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7.10
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Gal
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Pre-Boil Gravity:
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1.068
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SG
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16.62
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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7.78
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Gal
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Water Needed Pre-Boil Gravity:
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1.062
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SG
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15.23
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
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69.8
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15.00 lbs.
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Pilsener
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Germany
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1.038
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2
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8.1
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1.75 lbs.
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Munich Malt - Light
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Germany
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1.037
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7
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5.8
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1.25 lbs.
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Munich Malt
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Germany
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1.037
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8
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4.7
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1.00 lbs.
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Candi Sugar (amber)
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Generic
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1.046
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75
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4.7
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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2.3
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0.50 lbs.
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Special B Malt
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Belgian
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1.030
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140
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2.3
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0.50 lbs.
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Melanoidin Malt
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1.033
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35
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2.3
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0.50 lbs.
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Wheat Malt
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America
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1.038
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.50 oz.
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Hallertauer
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Whole
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3.60
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30.8
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60 min
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WYeast 1762 Belgian Abbey II
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Mash Name:
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Total Grain Lbs:
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20.50
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Total Water Qts:
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20.50
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Before Additional Infusions
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Total Water Gal:
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5.13
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Sacc Rest
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5
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60
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153
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149
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Infuse
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167
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20.50
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1.00
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Reheat
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5
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30
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155
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153
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Infuse
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188
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4.47
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1.22
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Total Water Qts:
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24.97
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After Additional Infusions
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Total Water Gal:
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6.24
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After Additional Infusions
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Total Mash Volume Gal:
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7.88
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Recipe Efficiency Setting: 57 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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7.78
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Estimated OG:
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1.062
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Plato:
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15.23
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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7.10
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Estimated OG:
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1.068
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Plato:
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16.62
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Post-Boil Targets:
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Target Volume (Gal):
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5.50
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Estimated OG:
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1.088
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Plato:
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21.09
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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8.25
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Recorded OG:
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1.065
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Plato:
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15.90
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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147.91
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Points From Mash:
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139.55
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Points From Extract/Sugar:
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8.36
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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87.90
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Points From Mash:
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79.54
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Points From Extract/Sugar:
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8.36
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Actuals achieved were:
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Actual Points From Mash:
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89.14
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Actual Mash System Efficiency:
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64 %
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Mashed for 90 minutes, stirring every 30 minutes. After 60 minutes, additional hot water was added to bring the mash temp back to ~154 F (initial mash temp was 153 F). Amalyze enzyme formula was added at the beginning of the mash. Gypsum, CaCl, and pH 5.2 stabilizer was also added at the beginning of the mash.
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The wort was 74 F when yeast was pitched and cooled overnight to 64 F (shooting for 68 F). Over the course of the second day, the temperature rose to 68 F and fermentation was very active (lots of blowoff). After nine days (20080722), a sample was taken and the SG = 1.024 at 60 F. The beer was racked to secondary (5 gallon corny keg) on 20080727, with a FG = 1.020.
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On 20080722, the upfront flavor was very funky and the finish was hot. Definitely need to age this one a while. On 20080727, when racked to secondary, the beer had a nice Belgian character and a mild sweetness that finished rather hot still...needs to age. Tasted and bottled on 20080913...still sweet but is starting to round into smooth flavors. Carbonated to 3.5 volumes using corn sugar. ~1/4 of a packet of US-05 was added to the botting bucket for bottle conditioning.
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