Rick Dark Belgian2 (1 ratings)

All Grain Recipe

Submitted By: Turtleweiss (Shared)
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Brewer: Rick Bobbitt
Batch Size: 11.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 12.76 galStyle Guide: BJCP 2008
Color: 22.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 32.1 IBUsBoil Time: 60 min
Est OG: 1.101 (23.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 10.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
7 lbs Munich Malt (light) 9L (9.0 SRM) Grain 2
1 lbs 12.00 oz Aromatic Malt (26.0 SRM) Grain 3
1 lbs 12.00 oz Melanoiden Malt (20.0 SRM) Grain 4
1 lbs Caramunich Malt (56.0 SRM) Grain 5
1 lbs Wheat, Flaked (1.6 SRM) Grain 6
12.00 oz Special B Malt (180.0 SRM) Grain 7
6 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 8
2 lbs 12.00 oz Candi Sugar, Amber (75.0 SRM) Sugar 9
6.50 oz Mt. Hood [4.5%] - Boil 60 min Hops 10
3 pkgs Abbey Ale (White Labs #WLP530) Yeast 11

Ratings

Homemade Candi Sugar Dark Belgian Strong

by Turtleweiss

Courtesy of the Yak & Yeti Brewpub in Arvada, CO. This was a collaboration with homebrewer Rick Bobbitt. The candi sugar we made gave strong notes of almond (like the almond extract you add to real frosting recipes)