Belgian Dark Strong Ale
BJCP 2008 – 18E
Batch #:
2011-13
Batch Size:
10.00 gallons
Brew Date:
July 2, 2011
Statistics
OG:
1.090 21.6° P
FG:
1.010 2.6° P
Real Extract:
6° P
Attenuation:
88% Apparent
72.2% Real
72.2% Real
Color:
20.2SRM
IBU:
23.3
BU/GU:
0.26
ABV:
10.0%
ABW:
8.3%
Calories:
290 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 22.00 pounds | British Maris Otter Pale Malt | 65.4% |
| 6.00 pounds | German Light Munich Malt | 17.8% |
| 2.00 pounds | German Wheat Malt Light | 5.9% |
| 0.50 pounds | Belgian Special B Malt | 1.5% |
| 0.50 pounds | German CaraMunich Malt I | 1.5% |
| 0.50 pounds | Belgian Caravienne Malt | 1.5% |
| 0.13 pounds | British Pale Chocolate Thomas Fawcett and Sons | 0.4% |
| 1.00 pounds | Candi Sugar, Dark | 3% |
| 1.00 pounds | Candi Sugar, Amber | 3% |
| 33.63 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.60 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 1.60 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
7 days @ 72° F
Secondary:
14 days @ 72° F
Age:
240 days @ 60° F
Procedure
Single infusion mash at 150° F for 60 minutes.
Ferment at 72° F.
Once primary fermentation begins to slow, optionally make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.
