Dibbs Belgian Dark Strong Ale

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.97 galStyle Guide: BJCP 2008
Color: 19.8 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 31.2 IBUsBoil Time: 60 min
Est OG: 1.100 (23.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 28.0

Ingredients
Amount Name Type #
10 lbs 13.17 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
8 lbs 8.07 oz Munich Malt - 20L (20.0 SRM) Grain 2
4.12 oz Special B Malt (180.0 SRM) Grain 3
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 4
0.50 oz Northern Brewer [8.5%] - Boil 30 min Hops 5
1.00 oz Coriander Seed (Boil 5 min) Misc 6
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 7
3 pkgs Belgian Ale (White Labs #WLP550) Yeast 8
1 pkgs Abbey Ale (White Labs #WLP530) Yeast 9

Taste Notes

2/24/2013 - Open first bottle. Carbonation is normal. Clear dark garnet brown color. Nice Belgian aroma some phenols present., Sweet, with an acohol warmth. Some spice and orange notes.

Notes

1/17/13 After just under weeks fermenting it has a slightly sweet start with a spicy notes from the cooriander and slightly bitter finish from the orange peel. Still needs to drop another point or so and clear. 1/27/13 Shook up and pitched vial of Belgian Abbey yeast. Minor activity for a few days. 2/5/13 - Gravity reads 1.028-1.0129 It dropped clear, Shook up fermenter and will wait another week or so. Tasted nice with a mild spicy, orange flavor and is still sweet. 2/13/13 - Bottling today. FG: 1.025 .