The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

1st Belgian Strong Dark 2.0

My first attempt at a Strong Dark, includes homemade dark candi syrup in the primary. 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 2.0 Style: Belgian Strong Ale
Type: All grain Size: 5.5 gallons
Color:
42 HCU (~19 SRM)
Bitterness: 26 IBU
OG: 1.066 FG: 1.015
Alcohol: 6.6% v/v (5.2% w/w)
Water: RO water with brewing salts added to balance pH of mash to 5.2.
Grain: 3 lb. German Light Munich
8 oz. Belgian biscuit
10.5 oz. Flaked wheat
10.5 oz. Belgian Special B
8 lb. American 2-row
9 oz. Belgian CaraMunich
Mash: 75% efficiency
Single infusion mash at 148*F for 60 minutes. Add boiling water to raise mash temp to 168*F for ten minute mashout.
Boil: 90 minutes SG 1.043 8.5 gallons
Wirfloc tab at 15 mins left.
Hops: 1 oz. Styrian Goldings (5.5% AA, 75 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Pitched onto WLP550 cake.
Carbonation: Bottle condition with 2/3 cup cane sugar.
Tasting: (unbrewed)

Recipe posted 05/23/10.