Saint Allen 2017 
All Grain Recipe
Submitted By: cacack (Shared)
Members can download and share recipes
| Brewer: JBC | |
| Batch Size: 6.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 7.77 gal | Style Guide: BJCP 2008 |
| Color: 24.2 SRM | Equipment: JBC 10gal Pot (6.0gal) |
| Bitterness: 25.8 IBUs | Boil Time: 60 min |
| Est OG: 1.096 (22.8° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 10.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.00 gal |
Distilled Water |
Water |
1 |
| 0.60 g |
Salt (Mash 60 min) |
Misc |
2 |
| 16 lbs |
Pale Malt (2 Row) US (1.8 SRM) |
Grain |
3 |
| 1 lbs |
Oats, Flaked (2.5 SRM) |
Grain |
4 |
| 1 lbs |
Special B Malt (148.0 SRM) |
Grain |
5 |
| 8.00 oz |
Caramunich I Malt (34.0 SRM) |
Grain |
6 |
| 2 lbs |
Clear Candi Sugar (1.0 SRM) |
Sugar |
7 |
| 0.90 oz |
Magnum [12.4%] - Boil 60 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 20 min) |
Misc |
9 |
| 1.00 items |
Servomyces (Boil 20 min) |
Misc |
10 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
11 |
| 1 lbs |
Candi Sugar, Dark (D) 180 (180.0 SRM) |
Sugar |
12 |
Notes
Target:
Similar to a Brother Thelonious. Want sweet rasin, date, fig flavors up front, a touch of rum in the middle that slides into a malty backbone with a little biscuit in the background. High alcohol to balance and connect the flavors.
OG: 1.090
SRM: 25
IBU: <30
Toss up on the yeast.
3787, Trappist High Gravity - complex fruity esters
1388, Belgian Strong Ale - complex ester, stuble phenolics with malt flavors. dry, tart finish.
3522, Belgian Ardennes - balance of delicate fruit esters and subtle spicy notes.
1762, Belgian Abbey II - clean profile, rich malt and distinctive ethanol character.
1214, Belgian Abbey - nice ester profile, slightly spicy alcohol notes.
- http://allaboutbeer.com/brewing-with-sugar/
- http://drinks.seriouseats.com/2012/09/homebrewing-advice-how-to-brew-belgian-strong-dark-ale-beer.html
2016-02-03, CC - Initial stab.
2016-02-04, CC - Adjusted fermentables to get dark candi sugar in there. Added oats to up the body and mouthfeel.
2016-04-29, CC - Added Carafa I and Caramunich based on Rochefort clone recipe. Upped Special B. Changed yeast to Rochefort clone strains -- more malt, i.e. raisin flavor vs spice.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor