Belgian Strong Dark Holiday 2014 
All Grain Recipe
Submitted By: savageo6 (Shared)
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| Brewer: Alex Kalaf | |
| Batch Size: 6.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 7.52 gal | Style Guide: BJCP 2008 |
| Color: 23.7 SRM | Equipment: My Equipment |
| Bitterness: 31.0 IBUs | Boil Time: 90 min |
| Est OG: 1.093 (22.3° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.81 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 2.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 15 lbs |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
4 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 4.00 oz |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
7 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
8 |
| 1 lbs |
Candi Syrup, D-180 [Boil] (180.0 SRM) |
Extract |
9 |
| 1 lbs |
Candi Syrup, D-45 [Boil] (45.0 SRM) |
Extract |
10 |
| 1 lbs |
Turbinado [Boil] (10.0 SRM) |
Sugar |
11 |
| 1.00 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
12 |
| 2.00 oz |
Cocoa Nibs (Boil 5 min) |
Misc |
13 |
| 1.00 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
14 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
15 |
Notes
Yeast starter was 4L and a bit rushed, whole 2000ml was pitched
Waited till high krausen to ass candi syrup, ran into some issues droped one bacg and lost a few tablespoons and the blowoff pushed some back out but got the majority of it in.
Mash @ 30 mins 20.4 brix 150 degrees
Mash @ 60 21 Brix 149 degrees
Preboil volume 7.51 gals 15.6 brix
Postboli volume 6.52 gals 20.6 brix
OG pre sugar additions 1.084
Gravity on 12/2 is only 1.027This Recipe Has Not Been Rated
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