Belgian Buzzard, Dark Strong Ale - Abbey Normal 2018
All Grain Recipe
Submitted By: Lemaire (Shared)
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Brewer: Dave Lemaire | |
Batch Size: 10.00 gal | Style: Belgian Dark Strong Ale (18E) |
Boil Size: 13.22 gal | Style Guide: BJCP 2004 |
Color: 24.9 SRM | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
Bitterness: 22.5 IBUs | Boil Time: 90 min |
Est OG: 1.108 (25.4° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.020 SG (5.1° P) | Fermentation: My Aging Profile |
ABV: 11.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
25 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
5 lbs |
Munich Malt (8.0 SRM) |
Grain |
2 |
1 lbs 14.67 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
3 |
1 lbs 10.67 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
1 lbs 10.67 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
1 lbs |
Special B Malt (180.0 SRM) |
Grain |
6 |
13.33 oz |
Melanoiden Malt (34.0 SRM) |
Grain |
7 |
13.33 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
8 |
1 lbs 10.67 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
9 |
4.80 oz |
Hallertauer [2.7%] - Boil 60 min |
Hops |
10 |
1.00 oz |
Hallertauer [5.7%] - Boil 60 min |
Hops |
11 |
1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
12 |
Notes
6-17 gravity check 10.8 brixThis Recipe Has Not Been Rated