The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Belgian Dark Strong

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: Belgian Dark Strong Style: Belgian Strong Ale
Type: All grain Size: 5.5 gallons
Color:
47 HCU (~21 SRM)
Bitterness: 29 IBU
OG: 1.089 FG: 1.015
Alcohol: 9.6% v/v (7.5% w/w)
Water: RO water with pH buffer added to balance pH of mash to 5.2.
Grain: 1 lb. German Light Munich
7 oz. Belgian biscuit
10 oz. Flaked wheat
10 oz. Belgian Special B
7 oz. Belgian CaraMunich
11 lb. 4 oz. Belgian Pilsner
7 oz. Belgian aromatic
Mash: 75% efficiency
Single infusion mash at 149*F for 90 minutes. Add boiling water to raise mash temp to 168*F for ten minute mashout.
Boil: 90 minutes SG 1.058 8.5 gallons
2 lb. Homemade dark candi sugar
Wirfloc tab at 15 mins left.
Hops: 1.1 oz. Northern Brewer (8.5% AA, 75 min.)
Yeast: WLP 540 yeast cake from previous Belgian dubbel.
Carbonation: Bottle condition with 2/3 cup + 2 tsp cane sugar... for just a tad extra carbonation.
Tasting: (unbrewed)

Recipe posted 07/13/10.