Belgian Strong Dark Holiday 2014

All Grain Recipe

Submitted By: savageo6 (Shared)
Members can download and share recipes

Brewer: Alex Kalaf
Batch Size: 6.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.52 galStyle Guide: BJCP 2008
Color: 23.7 SRMEquipment: My Equipment
Bitterness: 31.0 IBUsBoil 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 1.027

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine