Ale: Keeper: Belgian Dark Strong 
All Grain Recipe
Submitted By: jacksw02 (Shared)
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| Brewer: Wilby C. Jackson Jr. | |
| Batch Size: 5.50 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2015 |
| Color: 22.5 SRM | Equipment: My Equipment - Outside 15 Gallon |
| Bitterness: 27.9 IBUs | Boil Time: 60 min |
| Est OG: 1.087 (20.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 9.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.50 gal |
Avoca, NY |
Water |
1 |
| 9 lbs |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
2 |
| 8 lbs |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
3 |
| 12.00 oz |
Crystal 150, 2-Row, (Great Western) (150.0 SRM) |
Grain |
4 |
| 12.00 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
5 |
| 1.25 oz |
Fuggles [4.5%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 20 min |
Hops |
7 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 10 min |
Hops |
8 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 5 min |
Hops |
9 |
| 1.0 pkgs |
Belgian Abbey Yeast (Wyeast Labs #1214) |
Yeast |
10 |
Taste Notes
Cellered in basement 55-70 degrees depending on time of year, brewed in march
I've been tasting this beer as it's aged. At first it had very intense fruity esters that over powered everything.
About 3 months in there were these prune and raisan notes with quite a bit of fruity ester notes hanging around still. This may have been when I liked the beer the best
Somwhere around month 4 the beer became very highly attenuated and shortly after that had a definate alcohol note. weather ethonal or fusel I'm not sure.
This may be from the yeast Abbey II, try Abbey I next time or try trappist high gravity yeast.
Changing out crystal 150 for some dark belgian candi sugar d-180
Try this recipe as Doppelbock
This Recipe Has Not Been Rated
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