McQ 
All Grain Recipe
Submitted By: Captkevin (Shared)
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| Brewer: CaptKevin | |
| Batch Size: 5.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 8.38 gal | Style Guide: BJCP 2008 |
| Color: 18.5 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
| Bitterness: 34.0 IBUs | Boil Time: 90 min |
| Est OG: 1.096 (22.9° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Three Stage |
| ABV: 11.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 11 lbs 9.28 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
| 5 lbs 0.02 oz |
Caravienne Malt (22.0 SRM) |
Grain |
3 |
| 4.21 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
| 4.21 oz |
White Wheat Malt (2.4 SRM) |
Grain |
5 |
| 1.50 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
6 |
| 1.50 oz |
Saaz [3.0%] - Boil 15 min |
Hops |
7 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
9 |
| 0.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
10 |
| 1 lbs 0.85 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
11 |
| 1 lbs 0.85 oz |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
12 |
Taste Notes
Placed 25 of 185 in the 2012 Clark Co. Fair.
Judging notes from the 2012 Fair: J1 = 1st judge; J2 = 2nd judge
Aroma: J1, Score 10 of 12, 'Good complex aroma. Smells like a Belgian.'
J2, 8/12, 'A bit of diacetyl'
Appearance: J1, 3/4, 'Great color. Good head but could be bigger. Good retention.'
J2, 4/4, 'Good head retention.'
Flavor: J1, 16/19, 'Very sweet. Fits the style description well.'
J2, 14/19, 'Good balance.'
Mouthfeel/Body: J1, 4/5, 'Good mouthfeel/thickness. Very little carbonic bite.'
J2, 4/5, 'Very good carbonation.'
Overall Impression: J1, 7/10, 'There are very few Belgian style ales I enjoy, but this is
actually a pretty good one. Not my favorite, but pretty good.
J2, 5/10, 'I enjoyed this beer'.
Total Score: J1 - 40; J2 - 35; Average = 37.5Notes
Inspired by Brew Like a Monk table listing ingredients found in the section about Dark Strong ales.
The dark candy sugar is actually Turbinado sugar & LDME were combined & candied to a dark amber shade & added at last 5 minutes of the boil.
The 2011 batch placed 25 of 185 in the 2012 Clark Co. Fair. Scored 41 out of a possible 50 in the Seattle Regional 2013 HBC. This Recipe Has Not Been Rated
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