#92 Oak Quad 2

Brewer: Thomas Nylander Nørgaard
Batch Size: 5.55 gal	Style: Belgian Dark Strong Ale (18E)
Boil Size: 7.51 gal	Style Guide: BJCP 2008
Color: 73.0 SRM	Equipment: 50L gryde
Bitterness: 23.6 IBUs	Boil Time: 90 min
Est OG: 1.116 (27.2° P)	Mash Profile: Decoction Mash, Double
Est FG: 1.023 SG (5.8° P)	Fermentation: Ale, Single Stage
ABV: 12.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12 lbs 2.01 oz	DMG Pilsner (2.0 SRM)	Grain	1
4 lbs 6.55 oz	Abbey Malt (22.8 SRM)	Grain	2
2 lbs 3.27 oz	Munich II (Weyermann) (8.5 SRM)	Grain	3
1 lbs 1.64 oz	Special B (Castle Malting) (152.3 SRM)	Grain	4
14.11 oz	Biscuit Malt (23.0 SRM)	Grain	5
10.58 oz	Aromamalt (Castle Malting) (50.8 SRM)	Grain	6
8.82 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	7
7.05 oz	Wheat, Torrified (1.7 SRM)	Grain	8
8.82 oz	Belgian Candy Sugar Syrup Extra Dark 73% (2538.1 SRM)	Extract	9
0.42 oz	Topaz [15.9%] - Boil 60 min	Hops	10
0.88 oz	Brewers Gold [4.5%] - Boil 30 min	Hops	11
1.00 tsp	Irish Moss (Boil 10 min)	Misc	12
1.55 oz	Brewers Gold [4.5%] - Boil 10 min	Hops	13
100.00 g	BrewBody (Boil 5 min)	Misc	14
1.0 pkgs	Abbaye (Lallemand #)	Yeast	15
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	16
50.00 g	Oak Chips, Hard Roast, US (Bottling 0 min)	Misc	17

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