Hutt Brewer's Belgian Strong Dark Ale

All Grain Recipe

Submitted By: nztayls (Shared)
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Brewer: thedryrise
Batch Size: 5.28 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.75 galStyle Guide: BJCP 2008
Color: 23.0 SRMEquipment: Damon's All Grain - Large Cooler
Bitterness: 19.2 IBUsBoil Time: 60 min
Est OG: 1.091 (21.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 10.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 9.32 oz Gladfields Pale Ale Malt (5.5 SRM) Grain 1
4 lbs 6.55 oz Gladfied Vienna Malt (3.8 SRM) Grain 2
10.58 oz Caramunich I (Weyermann) (51.0 SRM) Grain 3
3.53 oz Gladfield Medium Crystal (55.8 SRM) Grain 4
1.76 oz Carafa II (Weyermann) (415.0 SRM) Grain 5
1.01 oz Hallertauer, New Zealand [7.0%] - Boil 60 min Hops 6
1 lbs 12.22 oz Candi Sugar, Amber [Boil for 10 min] (75.0 SRM) Sugar 7
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 8

Notes

Tip of the hat to the Mad Fermentationist (http://www.themadfermentationist.com), and Karl Hayes (www.allgrain.co.nz) for the recipe and modifications.

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