Winter is Coming v6.**** -- Belgian Dark Strong Ale - 2025 
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: 27.6 SRM | Equipment: Rico BIAB - 7 gal batch - No Whirlpool |
| Bitterness: 13.2 IBUs | Boil Time: 90 min |
| Est OG: 1.106 (25.1° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.018 SG (4.7° P) | Fermentation: Ale, Two Stage |
| ABV: 11.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.75 gal |
Moncton, New Brunswick |
Water |
1 |
| 12 lbs |
Belgian Pilsner (2.3 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Munich Dark (BestMälz) (12.7 SRM) |
Grain |
3 |
| 1 lbs |
Abbey Malt (19.0 SRM) |
Grain |
4 |
| 1 lbs |
Crystal 40, 2-Row, (Great Western) (40.0 SRM) |
Grain |
5 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 8.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
7 |
| 4.00 oz |
Crystal, DRC® (Simpsons) (152.3 SRM) |
Grain |
8 |
| 6.40 oz |
Dark Dry Extract [Boil for 60 min] [Boil] (17.5 SRM) |
Dry Extract |
9 |
| 2 lbs |
Wheat Dry Extract [Boil for 60 min] [Boil] (8.0 SRM) |
Dry Extract |
10 |
| 2 lbs |
Corn Sugar (Dextrose) [Boil for 60 min] [Boil] (0.0 SRM) |
Sugar |
11 |
| 2.00 oz |
Hallertauer Mittelfrueh [3.6%] - Boil 40 min |
Hops |
12 |
| 1 lbs |
Candi Syrup, D-180 [Boil for 30 min] [Boil] (180.0 SRM) |
Extract |
13 |
| 1 lbs |
Candi Syrup, D-45 [Boil for 30 min] [Boil] (45.0 SRM) |
Extract |
14 |
| 1 lbs |
Candi Syrup, D-90 [Boil for 30 min] [Boil] (90.0 SRM) |
Extract |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
16 |
| 0.50 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
17 |
| 1.0 pkgs |
Canadian/Belgian Ale (Wyeast Labs #3864) |
Yeast |
18 |
| 4.32 oz |
Corn Sugar (Dextrose) [Bottling] (0.0 SRM) |
Sugar |
19 |
Notes
V3.0 - Using 2 different yeasts (wlp300 & m31)
v5.0 - This is version v3.0 with some mods. Remove D-240 Candi Syrup. Will be replaced by D-90 & D-180 only. Changed yeast for Wyeast 3864 (Unibroue). This is a limited release yeast. Use Moncton water with no additions. Reduce Belgian Pilsner to 12 lbs and add 2lbs of wheat DME and 0.4 lbs of dark DME.
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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