BDS

All Grain Recipe

Submitted By: wickdawg (Shared)
Members can download and share recipes

Brewer: Jeremy Wickham
Batch Size: 8.00 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 10.10 galStyle Guide: BJCP 2015
Color: 24.0 SRMEquipment: Wickus 2.0
Bitterness: 20.7 IBUsBoil 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

x
This website is using cookies. More info. That's Fine