Father of Dragons

All Grain Recipe

Submitted By: blissiictrl (Shared)
Members can download and share recipes

Brewer: Matt
Batch Size: 4.86 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.32 galStyle Guide: BJCP 2008
Color: 16.3 SRMEquipment: Crown Urn BIAB 40L
Bitterness: 21.1 IBUsBoil Time: 90 min
Est OG: 1.084 (20.2° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 2.01 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
12.35 oz Aromatic Malt (26.0 SRM) Grain 2
4.23 oz Special B Malt (180.0 SRM) Grain 3
0.74 oz Sterling [6.1%] - Boil 60 min Hops 4
0.18 oz Sterling [6.1%] - Boil 30 min Hops 5
0.18 oz Sterling [6.0%] - Boil 5 min Hops 6
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 7
5.50 g Yeast Nutrient (Primary 3 days) Misc 8
15.87 oz Soft Candi Sugar, Brun Foncé (Dark) (22.0 SRM) Dry Extract 9
15.87 oz Candi Syrup, D-45 (45.0 SRM) Extract 10

Taste Notes

Early taste was super boozy and not nice Tasted at 27/02/015. Third place with 39/50. Super rich, dark fruit and rummy/sugary alcohol flavours. Pretty fuckin good.

Notes

Add 1 pound (455 grams) of dark candi syrup as noted, into fermenter at high krausen. - This was all boiled. See what happens. Bottled on the 19th of June. Test in mid-late August, again early-mid September

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine