McQ

All Grain Recipe

Submitted By: Captkevin (Shared)
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Brewer: CaptKevin
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 8.38 galStyle Guide: BJCP 2008
Color: 18.5 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 34.0 IBUsBoil 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 = 37.5

Notes

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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