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Belgian Dark Strong

My first attempt at a Strong Dark, includes homemade dark candi syrup in the primary. Brew date: 9/29/10

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Belgian Dark Strong Style: Belgian Strong Ale
Type: All grain Size: 5.5 gallons
Color:
41 HCU (~19 SRM)
Bitterness: 32 IBU
OG: 1.092 FG: 1.015
Alcohol: 10.0% v/v (7.8% w/w)
Water: RO water with pH buffer added to balance pH of mash to 5.2. 1/2 tsp chalk added to mash.
Grain: 1 lb. German Light Munich
10 oz. Belgian biscuit
10 oz. Flaked wheat
10 oz. Belgian Special B
11 lb. 4 oz. Belgian Pilsner
11 oz. Belgian aromatic
Mash: 82% efficiency
Overnight mash. Start mash at 149*F. In the morning add boiling water to raise mash temp to 168*F for ten minute mashout.
Boil: 90 minutes SG 1.060 8.5 gallons
1.5 lb. Homemade dark candi sugar
Wirfloc tab at 15 mins left. Wyeast yeast nutrient added at 5 mins left.
Hops: 1.0 oz. Northern Brewer (8.5% AA, 75 min.)
.25 oz. willamette (4.8% AA, 75 min.)
Yeast: WLP 530 yeast cake from previous Belgian dubbel (OG: 1.070)
Carbonation: Bottle condition with 2/3 cup + 1.5 tsp cane sugar... for just a tad extra carbonation.
Tasting: (see me in a few months...)

Recipe posted 09/24/10.