Mickey J - Belgian Dark Strong - Q4 Comp - Recipe

Mickey J - Belgian Dark Strong - Q4 Comp

Brewer: Mickey J
Batch Size: 3.00 gal	Style: Belgian Dark Strong Ale (26D)
Boil Size: 4.19 gal	Style Guide: BJCP 2015
Color: 37.7 SRM	Equipment: Brewer's Edge
Bitterness: 29.3 IBUs	Boil Time: 120 min
Est OG: 1.107 (25.4° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.019 SG (4.7° P)	Fermentation: Ale, Single Stage
ABV: 12.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.75 gal	R.O. Water - Home made	Water	1
3.00 ml	Lactic Acid (Mash 60 min)	Misc	2
2.60 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
2.18 g	Calcium Chloride (Mash 60 min)	Misc	4
1.76 g	Baking Soda (Mash 60 min)	Misc	5
6 lbs 15.60 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	6
15.81 oz	Aromatic Malt (Simpsons) (30.5 SRM)	Grain	7
15.81 oz	Carapils (Briess) (1.5 SRM)	Grain	8
8.37 oz	Special B Malt (180.0 SRM)	Grain	9
4.65 oz	Crisp Amber Malt (30.0 SRM)	Grain	10
4.18 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	11
1.86 oz	Crisp Pale Chocolate (225.0 SRM)	Grain	12
1 lbs	Candi Syrup, Golden [Boil] (5.0 SRM)	Extract	13
15.81 oz	Candi Syrup, D-180 [Boil] (180.0 SRM)	Extract	14
0.22 oz	Pekko [17.4%] - Boil 60 min	Hops	15
0.55 oz	Willamette [4.1%] - Boil 30 min	Hops	16
1.00 oz	Styrian Goldings [3.0%] - Boil 15 min	Hops	17
0.50	Servomyces (Boil 15 min)	Misc	18
0.15 tsp	Irish Moss (Boil 10 min)	Misc	19
1.0 pkgs	Abbaye Belgian (Lallemand/Danstar #-)	Yeast	20

used 8oz of Harry and David Caramel sauce and 8oz of simple candied syrup.