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Belgian Style Strong II

This is a similar recipe to the one I posted that was an all grain
attempt at a Trappist type ale. I've done this one, making a mash
and then fortifying it with extract and candi sugar. It's really
pretty good, give it a go.

Brewer: Tom Ellis Email: tellis@lm.com
Beer: Belgian Style Strong II Style: Belgian Strong Ale
Type: Partial mash Size: 4 gallons
Color:
63 HCU (~26 SRM)
Bitterness: 25 IBU
OG: 1.093 FG: 1.020
Alcohol: 9.5% v/v (7.4% w/w)
Water: Soft water is best for this one.
Grain: 8 lb. Belgian pale
Mash: 70% efficiency
Mash the grains in two gallons of water at 152-154° F.
Boil: 120 minutes SG 1.083 4.5 gallons
2 lb. Amber malt extract
2 lb. Belgian candi sugar
Irish Moss at 20 mins before the end of the boil. I boil it down
a bit, but not as much as my all grain version. I added .75 oz
crushed coriander at the end of the boil to this one.
Hops: 1 oz. Kent Goldings (5% AA, 45 min.)
.5 oz. Tettnanger (4.5% AA, 45 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
.5 oz. Tettnanger (aroma)
Yeast: I used two vials of Pitch 5 YTS003 Belgian Ale Yeast, from Yeast Tech
Laboratories. You could probably use any Belgian Ale yeast with
a good ethanol tolerance.
Log: I know this is an odd batch size, it was an experiment that worked
out very, very well.
Carbonation: 2.2 volumes Dried Malt Extract: 4.83 oz. for 3.75 gallons @ 72°F
Tasting: Really good. I just opened the first bottle, only a week old and
while it is green, it tastes more like a Chimay Blue than my
all grain version. The all grain is great, just different.
I'll update this (if I remember) in 3 months or so, after it ages
a bit.

Recipe posted 07/02/99.