All Grain Recipe
Submitted By: chima67 (Shared)
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| Brewer: Kilburn Brew/Jersey Brew | |
| Batch Size: 11.50 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 14.87 gal | Style Guide: BJCP 2015 |
| Color: 20.3 SRM | Equipment: Kilburn Set Up |
| Bitterness: 25.4 IBUs | Boil Time: 60 min |
| Est OG: 1.080 (19.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.007 SG (1.9° P) | Fermentation: Ale, Two Stage |
| ABV: 9.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 16.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 16.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 13 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
4 |
| 12 lbs 8.00 oz |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Opal 44 : Toasted Toffee Barley Malt (Mecca Grade) (40.0 SRM) |
Grain |
6 |
| 8.00 oz |
Crystal, Extra Dark (Simpsons) (170.0 SRM) |
Grain |
7 |
| 8.00 oz |
Special B Malt (165.0 SRM) |
Grain |
8 |
| 16.00 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 16.00 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 1.59 oz |
Magnum [12.0%] - Boil 20 min |
Hops |
11 |
| 3.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 1 lbs 4.31 oz |
Sugar, Table (Sucrose) [Boil for 15 min] [Boil] (1.0 SRM) |
Sugar |
13 |
| 1 lbs |
Candi Sugar, Amber [Boil for 15 min] [Boil] (90.0 SRM) |
Sugar |
14 |
| 1 lbs |
Candi Sugar, Dark [Boil for 15 min] [Boil] (180.0 SRM) |
Sugar |
15 |
| 2.12 oz |
Saaz [2.8%] - Boil 0 min |
Hops |
16 |
| 1.59 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 0 min |
Hops |
17 |
| 3.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
18 |
Taste Notes
starting gravity was 1.071 @65F 17.26
finished at 7.1 with fruit additions
added 9 lbs of tart cherries and 3 lbs of black currants along with 1.5 lbs of saskatoon berries for 1 week on 12 gallons of wort
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by BREJA