Belgian Dark Strong Ale
BJCP 2008 – 18E
Batch #:
2009-07
Brew Date:
February 21, 2009
Tap Date:
June 28, 2009
Statistics
OG:
1.090 21.6° P
FG:
1.010 2.6° P
Real Extract:
6° P
Attenuation:
88% Apparent – 72.2% Real
Color:
17.1SRM
IBU:
33.2
BU/GU:
0.37
ABV:
9.5%
ABW:
8.3%
Calories:
290 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | Belgian Plisen Malt | 58.3% |
| 3.00 pounds | Belgian Munich Malt | 15.9% |
| 1.00 pounds | German Wheat Malt Light | 5.3% |
| 0.75 pounds | Belgian Special B Malt | 4% |
| 0.75 pounds | German CaraMunich Malt I | 4% |
| 0.75 pounds | Belgian Caravienne Malt | 4% |
| 0.13 pounds | British Chocolate Malt | 0.7% |
| 1.50 pounds | Sucrose (Table Sugar) | 7.9% |
| 18.88 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.00 ounces | Hallertauer Mittlefruh | 60 minutes | Aroma, finishing. | 5.0% | ||
| 2.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | Liquid |
Fermentation and Aging
Primary:
7 days @ 72° F
Secondary:
14 days @ 72° F
Age:
49 days @ 65° F
General Info
Quadrupel style based upon information in Brew Like a Monk and Brewing Classic Styles.
Procedure
- Single infusion mash at 153°F for 60 minutes.
- 90 minute boil, adding hops according to schedule.
- Ferment at 72°F.
- Add sucrose syrup to secondary.
