#100 CentiniAle

Brewer: Thomas Nylander Nørgaard
Batch Size: 5.28 gal	Style: Belgian Dark Strong Ale (18E)
Boil Size: 6.49 gal	Style Guide: BJCP 2008
Color: 53.1 SRM	Equipment: Brouwland gryde
Bitterness: 23.0 IBUs	Boil Time: 90 min
Est OG: 1.094 (22.4° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (3.2° P)	Fermentation: Ale, Single Stage
ABV: 10.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5 lbs 4.66 oz	Optic Malt (2.6 SRM)	Grain	1
4 lbs 6.55 oz	DMG Pilsner (2.0 SRM)	Grain	2
1 lbs 5.16 oz	Abbey Malt (22.8 SRM)	Grain	3
8.82 oz	Biscuit Malt (23.0 SRM)	Grain	4
8.82 oz	Special B (Castle Malting) (152.3 SRM)	Grain	5
1 lbs 10.46 oz	Belgian Candi Sugar Syrup Dark 73% (126.9 SRM)	Extract	6
2 lbs 3.27 oz	Candi Sugar, Dark (275.0 SRM)	Sugar	7
0.25 oz	Topaz [15.9%] - Boil 60 min	Hops	8
3.17 oz	Hersbrucker [1.7%] - Boil 20 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
1.76 oz	Prima Donna [5.0%] - Boil 5 min	Hops	11
2.0 pkgs	SafBrew Ale (DCL/Fermentis #S-33)	Yeast	12
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	13

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