Winter is Coming v.1.9 - Belgian Dark Strong Ale - FINAL 
All Grain Recipe
Submitted By: emichon (Shared)
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| Brewer: Rico | |
| Batch Size: 7.00 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 9.53 gal | Style Guide: BJCP 2015 |
| Color: 37.5 SRM | Equipment: Rico BIAB - 7 gal batch - No Whirlpool |
| Bitterness: 25.2 IBUs | Boil Time: 90 min |
| Est OG: 1.103 (24.4° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 12.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.56 gal |
RO Water |
Water |
1 |
| 5.27 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.30 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.14 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.27 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.05 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 16 lbs |
Belgian Pilsner (2.3 SRM) |
Grain |
7 |
| 1 lbs 8.00 oz |
Munich Dark (BestMälz) (12.7 SRM) |
Grain |
8 |
| 1 lbs |
Abbey Malt (19.0 SRM) |
Grain |
9 |
| 1 lbs |
Crystal 40, 2-Row, (Great Western) (40.0 SRM) |
Grain |
10 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
11 |
| 8.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
12 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
13 |
| 1 lbs 8.00 oz |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
14 |
| 1.00 oz |
Brewer's Gold [6.1%] - Boil 60 min |
Hops |
15 |
| 1.00 oz |
Hallertauer Mittelfrueh [3.6%] - Boil 30 min |
Hops |
16 |
| 2 lbs |
Candi Syrup, D-180 [Boil for 30 min] [Boil] (180.0 SRM) |
Extract |
17 |
| 1 lbs |
Candi Syrup, D-240 [Boil for 30 min] [Boil] (240.0 SRM) |
Extract |
18 |
| 1.00 oz |
Styrian Goldings [5.9%] - Boil 15 min |
Hops |
19 |
| 3.0 pkgs |
Belgian Tripel (Mangrove Jack's #M31) |
Yeast |
20 |
| 4.32 oz |
Corn Sugar (Dextrose) [Bottling] (0.0 SRM) |
Sugar |
21 |
Notes
BOILING DOWN INTO SYRUP
- add extra ¾ gallon of water in recipe for boiling down into syrup
- take about ¾ gallon (2.8 liters) of the first runnings from the mash into a separate pot (I prefer a big 3.5 gallon pot) and boil it down until it starts to burn and bubble foam up
- it will look like syrup and you will have less than a pint (0.5 liter)
- going too far is when it bubbles up so much that it starts to come out of your pot because it’s just so thick
- if you can shake the pot around and it still moves without leaving a sludge behind, then it’s not thick enough
- once you reduce it down big time (from 96 ounces > 12 ounces OR from 2.8 liters > 0.35 liters), transfer it to the main kettle and put some wort back in to deglaze the container to get all the syrup out
FERMENTATION
- need to get fermentation up to 78 F minimum to get the high attenuation that defines this style
- a finishing gravity of 1.012 is to style
- a finishing gravity of 1.016 wouldn’t be too sweet, but 1.020 is too muchThis Recipe Has Not Been Rated
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