Belgian Dark Strong Ale – All Grain

Statistics

General Info

Quadrupel style based upon information in Brew Like a Monk and Brewing Classic Styles.

Malts and Grains

Amount Malt/Grain %
11.00 pounds Belgian Plisen Malt 63.3%
3.00 pounds Belgian Munich Malt 17.3%
1.00 pounds German Wheat Malt Light 5.8%
0.75 pounds Belgian Special B Malt 4.3%
0.75 pounds German CaraMunich Malt I 4.3%
0.75 pounds Belgian Caravienne Malt 4.3%
0.13 pounds British Chocolate Malt 0.7%
17.38 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.50 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
2.00 ounces Hallertauer Mittlefruh 60 min 5.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 2000 ml

Procedure

  • Single infusion mash at 153°F for 60 minutes.
  • 90 minute boil, adding hops according to schedule.
  • Ferment at 72°F.
  • Add sucrose syrup to secondary.

 

Fermentation and Aging

Primary:
7 days @ 72° F
Secondary:
14 days @ 72° F
Age:
49 days @ 65° F

Blessed and Cursed

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 5.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 5.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: