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Belgian Dark

Belgian Dark Strong Ale using dark Belgian sugars.

Brewer: West Wind Email: dteach2584@yahoo.com
Beer: Belgian Dark Style: Belgian Strong Ale
Type: All grain Size: 5 gallons
Color:
49 HCU (~21 SRM)
Bitterness: 24 IBU
OG: 1.081 FG: 1.012
Alcohol: 8.9% v/v (7.0% w/w)
Water: Standard Tacoma water. No additions.
Grain: 6 lb. Belgian Pilsner
5 lb. American Vienna
1 lb. Belgian aromatic
1 lb. Belgian CaraMunich
.5 lb. Belgian Special B
1 lb. Raw wheat
Mash: 70% efficiency
Simple infusion mash was used. Due to the amount of Pilsner, I should have used a protein rest at 130° for 15 or 20 minutes.
Efficiency was low (just like I have with my Pilsners.
Boil: 90 minutes SG 1.058 7 gallons
1 lb. Belgian candi sugar
Boiled 90+ minutes to get rid of any DMS precursors due to the Pilsner malt (also to boost up the gravity).
Also, I should add the sugar later in the process,not during the boil to help with the fermentation.
Maybe 3 days into fermentation along with a DME 1.080 kicker.
Hops: 2 oz. Saaz (3.75% AA, 60 min.)
Yeast: WLP 500 Belgian Strong Ale, decent yeast starter for 24 hours
Log: Note: I also used .5 lb of Melanoidin malt in the grist.
Cooled with new heat exchanger.
It went slower (won't cool down as fast as I would have liked. It was my first time using the chiller.
Carbonation: 2.2 volumes Keg: 8.1 psi @ 38°F
I will force carbonate at 10 psi and a temperature of 38 degrees.

Recipe posted 02/27/11.