East 6 Beast

Brewer: Matt Steel & Adam Bass
Batch Size: 5.75 gal	Style: Belgian Dark Strong Ale (26D)
Boil Size: 7.25 gal	Style Guide: BJCP 2015
Color: 18.8 SRM	Equipment: Matt's BIAB
Bitterness: 36.6 IBUs	Boil Time: 90 min
Est OG: 1.084 (20.2° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 9.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.52 gal	Matt's Water	Water	1
2.10 g	Calcium Chloride (Mash 60 min)	Misc	2
2.10 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
2.10 ml	Lactic Acid (Mash 60 min)	Misc	4
1.90 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.30 g	Salt (Mash 60 min)	Misc	6
8 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	7
8 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	8
4.00 oz	Special B (Dingemans) (147.5 SRM)	Grain	9
1 lbs	Candi Sugar, Dark [Boil] (90.0 SRM)	Sugar	10
0.71 oz	Northern Brewer [9.9%] - Boil 60 min	Hops	11
1.00 oz	Fuggle, U.S. [5.1%] - Boil 20 min	Hops	12
1.00 oz	Hallertau [4.7%] - Boil 20 min	Hops	13
0.50 items	Whirlfloc Tablet (Boil 10 min)	Misc	14
3.50 g	Diammonium Phosphate (DAP) (Boil 10 min)	Misc	15
1 lbs	Candi Sugar, Dark [Boil for 5 min] [Boil] (90.0 SRM)	Sugar	16
1.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	17

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