07-13-2008 Belgian Strong Dark - JZ

A ProMash Brewing Session Report

Brewing Date: Sunday July 13, 2008
Head Brewer: John Subasavage
Asst Brewer: Jennifer Twineham
Recipe: Belgian Strong Dark - JZ


BJCP Style and Style Guidelines
18-E Belgian Strong Ale, Belgian Dark Strong Ale

Min OG: 1.075 Max OG: 1.132   
Min IBU: 15 Max IBU: 35   
Min Clr: 14 Max Clr: 20  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 21.50      
Anticipated OG: 1.088 Plato: 21.09
Anticipated SRM: 19.5        
Anticipated IBU: 30.8      
Brewhouse Efficiency: 57  %   
Wort Boil Time: 90  Minutes   

Actual OG: 1.087 Plato: 20.90   
Actual FG: 1.020 Plato: 4.99   
Alc by Weight: 6.95 by Volume: 8.96 From Measured Gravities.
ADF: 76.1 RDF: 64.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 64 %
Anticipated Points From Mash: 79.54
Actual Points From Mash: 89.14


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 7.10 Gal      
Pre-Boil Gravity: 1.068 SG 16.62 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.78 Gal      
Water Needed Pre-Boil Gravity: 1.062 SG 15.23 Plato


Formulas Used
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


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
69.8 15.00 lbs.  Pilsener Germany 1.038 2
8.1 1.75 lbs.  Munich Malt - Light Germany 1.037 7
5.8 1.25 lbs.  Munich Malt Germany 1.037 8
4.7 1.00 lbs.  Candi Sugar (amber) Generic 1.046 75
4.7 1.00 lbs.  Aromatic Malt Belgium 1.036 25
2.3 0.50 lbs.  Special B Malt Belgian 1.030 140
2.3 0.50 lbs.  Melanoidin Malt    1.033 35
2.3 0.50 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz.  Hallertauer Whole 3.60 30.8 60 min


Yeast
WYeast 1762 Belgian Abbey II


Mash Schedule
Mash Name:   
Total Grain Lbs: 20.50   
Total Water Qts: 20.50 Before Additional Infusions
Total Water Gal: 5.13 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Sacc Rest 5 60 153 149 Infuse 167 20.50 1.00
Reheat 5 30 155 153 Infuse 188 4.47 1.22

Total Water Qts: 24.97 After Additional Infusions
Total Water Gal: 6.24 After Additional Infusions
Total Mash Volume Gal: 7.88 After Additional Infusions

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.




Efficiency Specifics
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:

Target Volume (Gal): 7.78      
Estimated OG: 1.062 Plato: 15.23

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 7.10      
Estimated OG: 1.068 Plato: 16.62

Post-Boil Targets:
Target Volume (Gal): 5.50      
Estimated OG: 1.088 Plato: 21.09

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 8.25      
Recorded OG: 1.065 Plato: 15.90

At 100 percent extraction from the maximum mash potential:
Total Points: 147.91
Points From Mash: 139.55
Points From Extract/Sugar: 8.36

With the recipe efficiency setting, you should have achieved:
Total Points: 87.90
Points From Mash: 79.54
Points From Extract/Sugar: 8.36

Actuals achieved were:
Actual Points From Mash: 89.14
Actual Mash System Efficiency: 64 %


Mash Notes
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.


Fermentation Notes
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.


Tasting Notes
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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