Winter is Coming v.3 - Belgian Dark Strong Ale - Yeast mod - 2022

All Grain Recipe

Submitted By: emichon (Shared)
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Brewer: Rico
Batch Size: 7.00 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 9.53 galStyle Guide: BJCP 2015
Color: 37.5 SRMEquipment: Rico BIAB - 7 gal batch - No Whirlpool
Bitterness: 25.2 IBUsBoil 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
2.0 pkgs Belgian Tripel (Mangrove Jack's #M31) Yeast 20
1.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 21
4.32 oz Corn Sugar (Dextrose) [Bottling] (0.0 SRM) Sugar 22

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 much

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