Saint Allen 2017

All Grain Recipe

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

Brewer: JBC
Batch Size: 6.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.77 galStyle Guide: BJCP 2008
Color: 24.2 SRMEquipment: JBC 10gal Pot (6.0gal)
Bitterness: 25.8 IBUsBoil 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 Whirlfloc Tablet (Boil 20 min) Misc 9
1.00 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

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