Fal
Joined: 29 Dec 2014 Posts: 70
|
Link Posted: Thu Mar 02, 2017 12:27 am Post subject: Belgian Strong Dark Ale |
|
|
I've been trying to come up with good recipe for this style for a while. After many fail attempts or flavors that I just didn't enjoy, I've finally found one that I think is very good. The biggest thing I've learned over time is simple is typically better. I was just trying too hard. I read several books recently and came up with this attempt. It's by far the best. I love all beers in this style, but this one is fairly close to Chimay in many ways (SRM, IBU, FG, ABV, yeast). As I hoped, simple did turn out better. Anyone a fan of the style should enjoy this one.
Boil Size: 14.85 gal
Post Boil Volume: 12.00 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 12.00 gal
Measured OG: 1.086 SG (1.075 - 1.110 SG)
Measured FG: 1.010 SG (1.010 - 1.022 SG)
ABV: 10% (8-11)
Estimated Color: 15.8 SRM (12-22 SRM)
Estimated IBU: 29.5 IBUs (20-35 IBU)
Boil Time: 90 Minutes
Ingredients:
------------
25 lbs Pilsner (2 Row) Bel (2.0 SRM)
2 lbs Caramel 40L (40.0 SRM)
2 lbs Flaked Wheat (2.4 SRM)
1.00 oz Nugget [13.00 %] - Boil 60.0 min
2.00 oz German Tradition [6.00 %] - Boil 20.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 oz German Tradition [6.00 %] - Boil 1.0 min Hop
3.0 pkg White Labs #WLP500 with large starter
2 lbs Candi Syrup, D-90 (90.0 SRM) - Boil 5 min
1 lbs Candi Syrup, D-45 (45.0 SRM) - Boil 5 mins
Protein Rest @128 for 20 mins
Saccharification @146 for 90 min
Mash Out @168.0 F for 10 min
Start fermentation @62 degrees, allow an increase of 1 degree over a week and gravity is less than 1.035. Allow temp to rise to 76 degrees or more to allow a more complete attenuation
Keg with a vial of fresh yeast and 3oz of table sugar in warm water in each keg. Keep at 78 degrees for 3 weeks. Crash to 35 degrees for 1 month minimum.
|
|