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Belgian Strong Dark Ale, work in progress. Advice?

Post #1 made 11 years ago
by Dski
It's the first time I've brewed a beer of this style, and my first higher gravity BIAB. Any advice would be appreciated.

I am using a crown urn, 33.5 diameter by 49cm height, 40L total volume.
This batch is intended to make 17L volume into fermenter.

I intend to add the candi sugar and cane sugar later on during fermentation. I'll be using whatever Belgian type yeast I can get my hands on.

[center]BIABacus Pre-Release 1.3 RECIPE REPORT[/center]

Recipe Overview
Brewer: Dski
Style: Belgian Dark Strong Ale

Original Gravity (OG): 1.086
IBU's (Tinseth): 28
Bitterness to Gravity Ratio: 0.33
Colour: 38 EBC Approx
ABV%: 8.32

Efficiency into Kettle (EIK): 70.5 %
Efficiency into Fermentor (EIF): 63.5 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 3 weeks approx. Looking into the rising temperature process for Belgians...

Volumes & Gravities
Total Water Needed (TWN): 29.19 L = 7.71 G
Volume into Kettle (VIK): 25.29 L = 6.68 G @ 1.067
End of Boil Volume - Ambient (EOBV-A): 18.87 L = 4.98 G @ 1.086
Volume into Fermentor (VIF): 17 L = 4.49 G @ 1.086
Volume into Packaging (VIP): 15.74 L = 4.16 G @ 1.022 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)
64.1% Pilsner (Dingemans) (3 EBC = 1.5 SRM) 4980 grams = 10.98 pounds
12.8% Carabelge (30 EBC = 15.2 SRM) 996 grams = 2.2 pounds
5.1% Biscuit Malt (Dingemans) (23 EBC = 11.7 SRM) 398 grams = 0.88 pounds
5.1% Special B (Digemans) (300 EBC = 152.3 SRM) 398 grams = 0.88 pounds
6.4% Candi Syrup, Dark (80 EBC = 40.6 SRM) 498 grams = 1.1 pounds
6.4% Cane Sugar 498 grams = 1.1 pounds

The Hop Bill (Based on Tinseth Formula)
21.6 IBU Goldings NZ Flowers (4.6%AA) 53 grams = 1.869 ounces at 60 mins
5.7 IBU Hersbrucker Pellets (6%AA) 12.6 grams = 0.446 ounces at 30 mins
0.8 IBU Hersbrucker Pellets (6%AA) 6.6 grams = 0.234 ounces at 5 mins

Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66 C = 150.8 F
Rough "mash out" @ <78'C for ten minutes or so.

Many thanks!! :drink:
Last edited by Dski on 30 Dec 2013, 13:17, edited 2 times in total.
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Post #2 made 11 years ago
by PistolPatch
Nice job there Dski :peace:,

Great that you are looking into the rising temperature thing. That was talked about on some podcast if I remember. If you have a link, please post it.

Because you are using sugars in the recipe there are a few things you'll have to do. See how there are no exclamation marks beside the syrup and cane in your report? This means that their extract potential have not been adjusted. You do this in Section Y. You can probably leave the syrup as I think that has about the same potential as the BIABacus default. For the sugar though, enter 100 and 0 for FGDH and MC in Section Y under "The Original 'Grain' Bill".

I'm not sure about adding the sugar and syrup late in fermentation. I'm out of my depth on these type of brews. However, bear in mind that your estimated gravity readings will not be correct as the BIABacus will have assumed that you have added everything in pre-boil.

Also, in Section X of your BIABacus, I would set the Auto Kettle Efficiecny to 80% as your mash will not be as thick as the BIABacus thinks it will be.

Sugars are a bit of a PITA in the BIABacus :).

If you want to post your file up here, to be checked then feel free to do so.

:peace:
PP
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Post #3 made 11 years ago
by shibolet
i believe candy syrup as as fermentable as table sugar.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #4 made 11 years ago
by Hints
shibolet wrote:i believe candy syrup as as fermentable as table sugar.
The main difference between sugar and syrup is that one is dry and one is wet.

If you dried out the syrup so it had no moisture content then the 'sugar' contribution would be exactly the same as dry table sugar. But that is not the case.

An easy mistake to make and one that BeerSmith makes as well. Moisture content is a very important factor in 'sugar' contribution.

[Please note that Hints does not reply to direct questions.]
Last edited by Hints on 02 Jan 2014, 22:43, edited 2 times in total.

Post #5 made 11 years ago
by Dski
Thanks very much for the advice PP :thumbs:

I could see in the BIABacus spreadsheet that it allowed for straight sugars, but couldn't work it out. I'm generally finding the spreadsheet nice to use. The moisture content thing makes sense.

For those interested, after PP mentioned it, I found The Brewing Network / The Jamil Show have a recent podcast on the Belgian Strong Dark Ale style: http://thebrewingnetwork.com/shows/1001

I'm still investigating the temperature ramping thing, but I have a Wyeast 1214 Belgian Abbey to use for this brew.

Thanks again guys. :salute: :drink:
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Post #6 made 11 years ago
by Lemon
Dski,
While I have limited experience brewing Belgian strong ales, I offer some information I have collected in my research.
I agree with your information about rising temperatures, "brew like a monk - Stan hieronimous?) discusses this in some detail.
Also the addition of candy syrup should be done during fermentation when the Sg has gotten lower than the OG by the amount of Sg that the sugar will add. OR, once fermentation has begun, add the sugar bit by bit.
Adding it into the kettle will result in some hot alcohol flavour production. From painful experience.
These Belgian yeasts are quite delicate so temperature control is quite important. Stan H and others, say don't let it run away and then try to stop it before it gets over 28-29C as it will stall.

I add my normal caveat, I am no expert, I have gathered this information from limited experience and research.

Good luck

Lemon
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