New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 18 - Belgian Strong Ale => Topic started by: jamie_savoie on July 08, 2013, 11:22:41 AM
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Brewed this quad to be ready for next Christmas. Primary for a month, secondary for 3 then bottle condition for 2 months. I’ll 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
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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
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1 lbs Raisins @ 60
Whirlfloc @ 15 min
Yeast
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WLP510 - Bastogne Belgian Ale Yeast (washed yeast from mappel dubbel)
Mash Schedule
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Sacch Rest - 120 min @ 149F