Ale: Keeper: Belgian Dark Strong

All Grain Recipe

Submitted By: jacksw02 (Shared)
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Brewer: Wilby C. Jackson Jr.
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 22.5 SRMEquipment: My Equipment - Outside 15 Gallon
Bitterness: 27.9 IBUsBoil Time: 60 min
Est OG: 1.087 (20.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 9.0%Taste Rating: 30.0

Amount Name Type #
5.50 gal Avoca, NY Water 1
9 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 2
8 lbs Munich Malt, Germany (Avangard) (9.5 SRM) Grain 3
12.00 oz Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 4
12.00 oz Special B (Dingemans) (147.5 SRM) Grain 5
1.25 oz Fuggles [4.5%] - Boil 60 min Hops 6
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 20 min Hops 7
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 10 min Hops 8
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 5 min Hops 9
1 pkgs Belgian Abbey Yeast (Wyeast Labs #1214) Yeast 10

Taste Notes

Cellered in basement 55-70 degrees depending on time of year, brewed in march I've been tasting this beer as it's aged. At first it had very intense fruity esters that over powered everything. About 3 months in there were these prune and raisan notes with quite a bit of fruity ester notes hanging around still. This may have been when I liked the beer the best Somwhere around month 4 the beer became very highly attenuated and shortly after that had a definate alcohol note. weather ethonal or fusel I'm not sure. This may be from the yeast Abbey II, try Abbey I next time or try trappist high gravity yeast. Changing out crystal 150 for some dark belgian candi sugar d-180 Try this recipe as Doppelbock
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