Mark's Belgian Dark Strong Ale V.2 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 10.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 12.15 gal | Style Guide: BJCP 2008 |
| Color: 18.3 SRM | Equipment: Blichmann Equipment |
| Bitterness: 31.1 IBUs | Boil Time: 60 min |
| Est OG: 1.096 (22.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.023 SG (5.8° P) | Fermentation: Ale, Single Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.50 gal |
Belgian Dark Strong Ale Water Profile |
Water |
1 |
| 26 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 7 lbs |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
| 1 lbs |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
5 |
| 1 lbs |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 15.32 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
7 |
| 1.50 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 2 lbs |
Honey [Primary] (1.0 SRM) |
Sugar |
10 |
| 3.0 pkgs |
Abbaye Belgian (Lallemand/Danstar #-) |
Yeast |
11 |
Taste Notes
consider small amount of wheat to add head retention, more yeast starter to finish a little drierThis Recipe Has Not Been Rated
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