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1st Belgian Strong Dark

My first attempt at a Strong Dark, includes raisins in the secondary and homemade Belgian dark candi syrup at the end of the boil. I haven't brewed it yet, but I will update the recipe notes once it's brewed/tasted.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: 1st Belgian Strong Dark Style: Belgian Strong Ale
Type: All grain Size: 5.5 gallons
Color:
47 HCU (~21 SRM)
Bitterness: 31 IBU
OG: 1.087 FG: 1.024
Alcohol: 8.1% v/v (6.4% w/w)
Water: RO water with chalk added to balance pH of mash to 5.2.
Grain: 3.5 lb. German Light Munich
.5 lb. Belgian biscuit
.5 lb. Flaked wheat
.75 lb. Belgian Special B
10 lb. American 2-row
.5 lb. Belgian CaraVienne
Mash: 68% efficiency
Single infusion mash at 150F for 90 minutes. Add 3.1 gallons boiling water to raise mash temp to ~170 for mashout.
Boil: 90 minutes SG 1.056 8.5 gallons
2 lb. Homemade dark candi sugar added at flameout
.33 lb. Chopped raisins simmered in water for 5 minutes, then added to the secondary
Wirfloc tab at 5 mins left.
Hops: 1.25 oz. Hallertauer (4.25% AA, 75 min.)
1.25 oz. Kent Goldings (5% AA, 20 min.)
Yeast: Pitched onto WLP550 cake.
Carbonation: Bottle condition with 3/4 cup cane sugar.

Recipe posted 01/23/10.