St Bernardus 60th Anniversary [Recette de clône]

St Bernardus 60th Anniversary
Belgian Dark Strong Ale


Type: All Grain
Date: 24/10/2011
Batch Size: 18,93 L
Brewer: Jules
Boil Size: 21,67 L Asst Brewer:
Boil Time: 60 min Equipment: MashTun
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 75,00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4,50 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 58,06 %
1,40 kg Munich Malt (25,0 EBC) Grain 18,06 %
0,45 kg Aromatic Malt (51,2 EBC) Grain 5,81 %
20,00 gm Challenger [7,50 %] (60 min) Hops 13,3 IBU
7,00 gm Styrian Goldings [5,40 %] (20 min) Hops 2,0 IBU
1,40 kg Candi Sugar, Dark (85,0 EBC) Sugar 18,06 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)

Beer Profile

Est Original Gravity: 1,098 SG
Measured Original Gravity: 1,098 SG
Est Final Gravity: 1,015 SG Measured Final Gravity: 1,017 SG
Estimated Alcohol by Vol: 10,80 % Actual Alcohol by Vol: 10,64 %
Bitterness: 15,3 IBU Calories: 963 cal/l
Est Color: 39,2 EBC Color: Color

Mash Profile

Mash Name: My Mash Total Grain Weight: 6,35 kg
Sparge Water: 10,25 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH

My Mash Step Time Name Description Step Temp
15 min Step Add 17,78 L of water at 57,0 C 57,0 C
25 min Step Heat to 63,0 C over 2 min 63,0 C
40 min Step Heat to 74,0 C over 2 min 74,0 C
5 min Step Add 0,00 L of water at 78,0 C 78,0 C

Mash Notes:
Carbonation and Storage

Carbonation Type: Dried Malt Extract Volumes of CO2: 3,5
Pressure/Weight: 280,7 gm Carbonation Used:
Keg/Bottling Temperature: 20,0 C Age for: 42,0 days
Storage Temperature: 10,0 C