Belgian Strong dark Ale (ginger) v2

All Grain Recipe

Submitted By: BenJustice (Shared)
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Brewer: Ben Pulley
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 22.9 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Stainless
Bitterness: 29.7 IBUsBoil Time: 60 min
Est OG: 1.084 (20.2° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Single Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
8.00 oz Special B Malt (180.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
1 lbs Candi Syrup, D-180 (180.0 SRM) Extract 5
1.00 oz Ginger Root (Sparge 12 min) Misc 6
0.50 g Nutmeg (Sparge 15 min) Misc 7
0.40 g Allspice berry, whole (Sparge 15 min) Misc 8
0.20 oz Clove, whole (Sparge 15 min) Misc 9
0.75 oz Magnum [12.0%] - Boil 60 min Hops 10
2.00 oz Ginger, Crystallized (Boil 15 min) Misc 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.50 oz Magnum [12.0%] - Boil 10 min Hops 13
1.00 tsp Cinnamon Powder (Boil 5 min) Misc 14
2.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 15

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