Mickey J - Belgian Dark Strong - Q4 Comp 
All Grain Recipe
Submitted By: MickeyJ (Shared)
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| 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 items |
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 |
Notes
used 8oz of Harry and David Caramel sauce and 8oz of simple candied syrup. This Recipe Has Not Been Rated
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