Belgian Dark Strong Ale – All Grain

Statistics

General Info

A recipe sent to me by Charlie Papazian himself in response to a plea I made on TechTalk for a Kwak-type clone.

Can substitute WLP530 or WLP500 if needed.

Comments

Double batch this time, which brought to light the limitations of my 5-gallon-based brewing setup. Time to upgrade to a 15 gallon HLT and kettle, I believe. Also presented the need to reinforce the brew structure’s shelf system with 2x4 supports and longer wood screws. The mash tun, with 30 pounds of grain + 10 gallons of water weighed over 100 lbs. All target temps were hit. Oh, and my hydrometer broke again. OG for this brew is estimated. Pics from Kjell are at http://www.rockhoppersbrewclub.com/index.php?q=gallery&g2_itemId=393 (August 3, 2008).

Racked to secondary - gravity is at 1.020...hopefully it’ll drop to 1.015 or so in secondary (August 10, 2008).

Took gravity reading, still at 1.020. I think I’ll dose it with some neutral yeast to get the gravity down - or possibly Beano (August 17, 2008).

Smells and tastes sour.  There's a funk on the top of the liquid that I can't identify - smells like bread yeast. This one may have to be dumped due to infection (August 24, 2008).

Dumped both kegs. Lacto infection (August 2009).

Malts and Grains

Amount Malt/Grain %
10.00 pounds Belgian Plisen Malt 33.3%
20.00 pounds German Dark Munich Malt 66.7%
30.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Challenger 120 min 6.7%
1.00 ounces Styrian Golding 20 min 3.5%
0.50 ounces Sterling 20 min 6.0%
2.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Trappist (WLP500) White Labs Liquid

Procedure

From Charlie’s notes:

A single step infusion mash is employed to mash the grains. Add 15 quarts (14 l) of 167 degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l) of 170 degree F (77 C) water. Collect 7 gallons (27 l) of runoff and add bittering hops and bring to a full and vigorous boil.

The total boil time will be 120 minutes. When 20 minutes remain add flavor hops. When 10 minutes remain add Irish moss. After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons) turn off the heat then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month preferably at about 70 degrees F (21C).

When secondary aging complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
48 days @ 65° F

Uncle Kwaker

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 10                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 9.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 11.9    
Post-Boil Amt: 10    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: