Belgian Dark Strong
All Grain Recipe
Submitted By: krebsy (Shared)
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Brewer: Brian Krebs | |
Batch Size: 5.75 gal | Style: Belgian Dark Strong Ale (18E) |
Boil Size: 8.16 gal | Style Guide: BJCP 2008 |
Color: 26.1 SRM | Equipment: Brian's Full Brewery 90min |
Bitterness: 36.0 IBUs | Boil Time: 90 min |
Est OG: 1.091 (21.8° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
Est FG: 1.013 SG (3.2° P) | Fermentation: My Aging Profile |
ABV: 10.4% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
13 lbs 12.11 oz |
Pale Malt, Dingeman's (3.2 SRM) |
Grain |
1 |
6 lbs 11.94 oz |
Pilsner Malt, Dingeman's (1.5 SRM) |
Grain |
2 |
2 lbs 0.10 oz |
Candi Sugar, Dark (180.0 SRM) |
Sugar |
3 |
0.78 oz |
Northern Brewer [9.9%] - Boil 60 min |
Hops |
4 |
0.99 oz |
Hallertauer [4.8%] - Boil 20 min |
Hops |
5 |
0.30 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
1.20 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
7 |
0.99 oz |
Styrian Goldings [5.4%] - Boil 7 min |
Hops |
8 |
1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
9 |
Notes
Pitch yeast at 65F and allow to rise to near 80F over the course of fermentation. Yeast harvested from Orval Clone #1.This Recipe Has Not Been Rated