BDS 
All Grain Recipe
Submitted By: wickdawg (Shared)
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| Brewer: Jeremy Wickham | |
| Batch Size: 8.00 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 10.10 gal | Style Guide: BJCP 2015 |
| Color: 24.0 SRM | Equipment: Wickus 2.0 |
| Bitterness: 20.7 IBUs | Boil Time: 60 min |
| Est OG: 1.112 (26.3° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.026 SG (6.6° P) | Fermentation: Ale, Two Stage |
| ABV: 11.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14.25 gal |
Distilled Water |
Water |
1 |
| 6.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 6.10 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 5.63 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2.41 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 1.30 g |
Chalk (Mash 60 min) |
Misc |
6 |
| 23 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
7 |
| 4 lbs 8.00 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
8 |
| 1 lbs 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
9 |
| 1 lbs 8.00 oz |
Caramunich I (Weyermann) (51.0 SRM) |
Grain |
10 |
| 1 lbs 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
11 |
| 12.00 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
12 |
| 12.00 oz |
Wheat - Red Malt (Briess) (2.3 SRM) |
Grain |
13 |
| 1 lbs 8.00 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
14 |
| 4.00 oz |
Hallertau [3.4%] - Boil 60 min |
Hops |
15 |
| 1.0 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
16 |
Notes
Set fermentation chamber to 62 degrees. The next This Recipe Has Not Been Rated
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