Help... Computer issues.

[196osh]

My computer is stuffed...

So I don't have access to brewing software this highlights how little I know really. About putting together a recpie.

But I made a Belgian Strong Dark Ale recpie, and it was something like this:
21L @ 75% efficeny

Lager malt 6.5kg
Munich Malt 0.25kg
Belgian Aromatic 0.2kg
Belgian Sp B 0.2kg
Chocolate malt: 0.1kg

Belgian Candi Syrup: 1.2kg

Hops:
Pacific Gem: 14g 14.6% a.a. 90mins
Liberty: 30g 4.9% a.a. 15 mins
Saaz 30g 3.3% a.a. 0 mins.

Any chance somebody could plug that into beer engine or something and tell me the predicted OG, colour and IBUs.

[haz66]

The target OG for 21 litres at 75% efficiency is 1091.64
Total IBUs: 33.97
BU:GU Ratio: 0.37

Wow thats some beer

[mooj]

Damn, beaten to it - Possible 10%+ beer what you wanted?

I used beer engine and got the following, substituting the belgian malts with amber malt(??) :-

1.095 OG, 21 ebu, 91ebc

Is the bitterness a bit low I wonder?

Just interested to know how you posted without a computer? Mobile maybe? But if you're borrowing someone elses computer, and in case you didn't know Grahams Beer Engine is free and quick to install. Not sure how it compares with other software, I have no idea, but its an option.

[196osh]

On my fone, unfortunantly.

Bitterness should be closer to 25 ibus. Which it should be because I am adding the candi syrup in the last 5 mins. So the gravity will be lower so I should get better utlisation. 33IBUs is quite a bit higher than I would want, what calculator did you use?

Yeah 10% ish is what I am shooting at, I expect to get good attenuation with the slurry I am going pitch.

Thanks for the help guys I appreciate it.

[mooj]

In my calculation I added the sugar at the beginning of the boil - I'm not used to adding sugar you see. I get a similar 33 ebu if added at the end of the boil, can't remember the diference between IBU and EBU, possibly nothing it seems. Not made this sort of beer before, out of interest what makes it a belgian and not a barley wine? I'm guessing yeast and possibly the low hopping rate also?

[haz66]

I used Hop & Grain Recipe Formulator

[196osh]

I'll add the sugar at the start and chuck another gram of Pacific Gem in there.

The differences are: Yeast which is a big one, this gives them their main character which tends to be nothing like any other type of beers, specific Belgian water profile, Belgian type malts. Also high OG Belgians almost always have a good chunk of sugar in them, up to 20%. They also tend to be mashed quite low, this leads to high attenuation.

So Belgians tend to be easy drinking almost in comparison to similar ABV beers, the carbonation levels tend to be very high also.