AG#23/24 – Black Monk/Black Funk

A porter, but Belgian. This is my winter warmer for this year. Let’s call it an experiment. Going to blend the Belgian Bastogne (WLP 510) with the Saison Dupont Vielle Provision (WLP 566) strain to try to get some clovey, spicy falvours and aromas to go with the plum, fig and raisin that should come from the malt. Half to be aged with Brett B for a month.

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.048 SG Expected OG: 1.061 SG
Expected FG: 1.011 SG Apparent Attenuation: 80.9 %
Expected ABV: 6.7 % Expected ABW: 5.2 %
Expected IBU (using Rager): 39.6 IBU Expected Color (using Morey): 43.7 SRM
BU:GU ratio: 0.65 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF
Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 4.000 kg 65.6 % 2.4 In Mash/Steeped
Belgian Munich Malt 0.450 kg 7.4 % 0.9 In Mash/Steeped
Belgian Special B 0.300 kg 4.9 % 16.2 In Mash/Steeped
Belgian Chocolate Malt 0.300 kg 4.9 % 37.5 In Mash/Steeped
Belgian Caramel Munich Malt 60 0.300 kg 4.9 % 6.6 In Mash/Steeped
Belgian Debittered Black Malt 0.300 kg 4.9 % 60.7 In Mash/Steeped
Sugar – Dark Candi Syrup 0.450 kg 7.4 % 13.2 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Tettnang 4.5 % 65 g 35.9 Bagged Whole Hops 60 Min From End
German Hallertauer Mittlefruh 5.0 % 28 g 3.7 Bagged Whole Hops 10 Min From End
German Hallertauer Mittlefruh 5.0 % 25 g 0.0 Bagged Whole Hops At turn off
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