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Triple Dark

This will be the darkest trip of all the dark trips. DDD.

Plan to age at least 3 years.

Brewer: Handsome Bill Ditty Email: -
Beer: Triple Dark Style: Belgian Tripel
Type: Extract w/grain Size: 5 gallons
Color:
488 HCU
Bitterness: 21 IBU
OG: 1.093 FG: 1.016
Alcohol: 9.9% v/v (7.8% w/w)
Water: Well water from the deepest darkest well filtered through 9 pounds of the darkest charcoal made from wood cut in the black forest at midnight.
Grain: 1 lb. Chocolate 325-375L Breiss
8 oz. British crystal 135-165L
1 lb. Belgian chocolate
2 lb. British black patent
Steep: Steeped at 162 for 36 minutes at midnight.
Boil: 60 minutes SG 1.116 4 gallons
6 lb. Dark dry malt extract
3 lb. Brown sugar
1/2 tsp. Irish moss added 10 min before the end of boil.
Hops: 1 oz. Hallertauer (4.2% AA, 60 min.)
1 oz. Styrian Goldings (4.2% AA, 45 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Cascade (aroma)
Yeast: Wild yeast cultivated at night in the black forest, raised on dark DME and molasses for 9 days. Also, Wyeast 3787
Log: primary: 10 days
seconday: 8 days
barrel aged: 3 years
Carbonation: primed with black strap molasses

Recipe posted 03/08/14.