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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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20.00
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Anticipated OG:
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1.098
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Plato:
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23.29
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Anticipated SRM:
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34.5
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Anticipated IBU:
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28.1
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Brewhouse Efficiency:
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75
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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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Evaporation Rate:
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15.00
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Percent Per Hour
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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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1.076
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SG
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18.39 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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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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75.0
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15.00 lbs.
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Pilsener Malt(2-Row)
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Continental Europe
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1.035
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1
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10.0
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2.00 lbs.
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Munich Malt
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Germany
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1.035
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8
|
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7.5
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1.50 lbs.
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Candi Sugar (dark)
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Generic
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1.030
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275
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2.5
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0.50 lbs.
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Cane Sugar
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Generic
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1.046
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0
|
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2.5
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0.50 lbs.
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CaraMunich 60
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France
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1.034
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60
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2.5
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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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120
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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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1.00 oz.
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Goldings - E.K.
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Pellet
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5.60
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22.3
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90 min
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|
0.50 oz.
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Wye Challenger
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Whole
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7.00
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5.9
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30 min
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White Labs WLP500 Trappist Ale
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Profile:
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|
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Profile known for:
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Mash Type:
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Single Step
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Grain Lbs:
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18.00
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Water Qts:
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23.40
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Before Additional Infusions
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Water Gal:
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5.85
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.30
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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154
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90 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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160
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40 Min
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Total Mash Volume Gal: 7.29 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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