Schmidion Belgian Dark Strong

All Grain Recipe

Submitted By: SchmidionBrewery (Shared)
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Brewer: Greg, Maddy, Phil
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 7.23 galStyle Guide: BJCP 2015
Color: 23.4 SRMEquipment: Schmidion Rig
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.115 (27.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.028 SG (7.2° P)Fermentation: Ale, Two Stage
ABV: 11.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 ml Lactic Acid (Mash 60 min) Misc 2
15 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 3
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 4
1 lbs Aromatic Malt (Dingemans) (19.0 SRM) Grain 5
1 lbs Caramunich Malt (56.0 SRM) Grain 6
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 7
1 lbs Special B (Dingemans) (147.5 SRM) Grain 8
8.00 oz Melanoidin (Weyermann) (30.0 SRM) Grain 9
1 lbs Turbinado (10.0 SRM) Sugar 10
3.50 oz Hallertauer [2.5%] - Boil 90 min Hops 11
2 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 12

Notes

(V1) Sugar used from Kroger: Cane Sugar Turbanado by Private Selection. Sugar goes in with all hops at the top of the boil. Made yeast starter of all 3 yeast packets instead of using 4 packets. Sparge to get 7.5 gallons of water. Boil down to 6 gallons. (V2) Hallertau Alpha % went down. To Achieve IBUs, we are going from 2.5 oz to 3.5 oz.