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Author Topic: Belgian Dark Strong  (Read 1582 times)

Offline jamie_savoie

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Belgian Dark Strong
« on: July 08, 2013, 11:22:41 AM »
Brewed this quad to be ready for next Christmas.  Primary for a month, secondary for 3 then bottle condition for 2 months.  Iíll bottle these in 750ml belgian bottles with cork and wire cage.  At around 12.5% I will take my time and let it mature properly :)

Recipe: 39 - Belgian Dark Strong
Style: Belgian Dark Strong Ale

Recipe Specifications
--------------------
Batch Size (Gal): 6.50
Total Grain (Lbs): 21.50
Estimated OG: 1.108
Anticipated SRM: 21.6
Anticipated IBU: 35.3 IBUs
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain
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35.6% (8 lbs) - Pilsner
35.6% (8 lbs) - Maris Otter
8.9% (2 lbs) -  Wheat Malt
4.4% (1 lbs) - CaraAroma
4.4% (1 lbs) - CaraMunich
4.4% (1 lbs) - Special B
4.4% (1 lbs) - Brown Sugar
2.2% (0.5 lbs) - Melandonin

Hops
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2.00 oz Hallertauer Hersbucker (Pellet, 4.00% AA) @ FWH 90 min
1.50 oz Hallertauer Hersbucker (Pellet, 4.00% AA) @ 60 min
1.00 oz Hallertauer Hersbucker (Pellet, 4.00% AA) @ 30 min

Extras
--------
1 lbs Raisins @ 60
Whirlfloc @ 15 min

Yeast
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WLP510 - Bastogne Belgian Ale Yeast (washed yeast from mappel dubbel)

Mash Schedule
--------------
Sacch Rest - 120 min @ 149F