Saint Allen 2017, alt 1
All Grain Recipe
Submitted By: cacack (Shared)
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Brewer: JBC | |
Batch Size: 6.00 gal | Style: Belgian Dark Strong Ale (18E) |
Boil Size: 7.76 gal | Style Guide: BJCP 2008 |
Color: 26.5 SRM | Equipment: JBC 10gal Pot (6.0gal) |
Bitterness: 24.5 IBUs | Boil Time: 60 min |
Est OG: 1.102 (24.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
ABV: 11.1% | 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 |
12.00 oz |
Special B Malt (148.0 SRM) |
Grain |
5 |
8.00 oz |
Caramunich I Malt (34.0 SRM) |
Grain |
6 |
6.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
7 |
1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
8 |
1 lbs |
Clear Candi Sugar (1.0 SRM) |
Sugar |
9 |
1 lbs |
Candi Syrup, D-90 (90.0 SRM) |
Extract |
10 |
0.90 oz |
Magnum [12.4%] - Boil 60 min |
Hops |
11 |
1.00 items |
Whirlfloc Tablet (Boil 20 min) |
Misc |
12 |
1.00 items |
Servomyces (Boil 20 min) |
Misc |
13 |
1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
14 |
1 lbs |
Candi Sugar, Dark (D) 180 (180.0 SRM) |
Sugar |
15 |
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