BDS #2 
All Grain Recipe
Submitted By: wickdawg (Shared)
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| Batch Size: 11.00 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 13.23 gal | Style Guide: BJCP 2015 |
| Color: 24.1 SRM | Equipment: Wickus 2.0 |
| Bitterness: 22.9 IBUs | Boil Time: 60 min |
| Est OG: 1.106 (25.1° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.025 SG (6.4° P) | Fermentation: Ale, Single Stage |
| ABV: 11.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.76 gal |
Distilled Water |
Water |
1 |
| 8.16 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 8.03 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 7.41 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 3.17 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 1.71 g |
Chalk (Mash 60 min) |
Misc |
6 |
| 30 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
7 |
| 6 lbs |
Munich Malt (9.0 SRM) |
Grain |
8 |
| 2 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
9 |
| 2 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
10 |
| 2 lbs |
Special B Malt (180.0 SRM) |
Grain |
11 |
| 1 lbs |
Melanoiden Malt (20.0 SRM) |
Grain |
12 |
| 1 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
13 |
| 2 lbs |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
14 |
| 5.00 oz |
Hallertau [4.0%] - Boil 60 min |
Hops |
15 |
| 2.0 pkgs |
Belgian Abbey II (Wyeast Labs #1762) |
Yeast |
16 |
Notes
Started with 16 gallons of water. Used Beer Smith mobile to calculate water because my laptop was had apparetly become corrupted. It said to use 16.42 gallons of water, but I started with just 16 gallons of water. It wasn’t too cool out and therefore the humidity was up, so my boil off wasn’t too horrible. It was a bad efficienty date. 1.095 was my SG for this batch. Mash tun was totally maxed out. This Recipe Has Not Been Rated
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