Hutt Brewer's Belgian Strong Dark Ale
All Grain Recipe
Submitted By: nztayls (Shared)
Members can download and share recipes
Brewer: thedryrise | |
Batch Size: 5.28 gal | Style: Belgian Dark Strong Ale (18E) |
Boil Size: 6.75 gal | Style Guide: BJCP 2008 |
Color: 23.0 SRM | Equipment: Damon's All Grain - Large Cooler |
Bitterness: 19.2 IBUs | Boil 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.This Recipe Has Not Been Rated