Belgian Dark Strong Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
11.00 pounds Belgian Plisen Malt 63.3%
2.00 pounds German Dark Munich Malt 11.5%
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 Pale Chocolate 0.7%
1.00 pounds German Vienna Malt 5.8%
17.38 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.50 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
0.75 ounces Magnum 60 min 13.1%
0.75 ounces Total Hop Weight

Yeasts

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

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Notes:

Water Profile Denver, Colorado

Procedure

Single infusion mash at 152°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:
14 days @ 72° F
Secondary:
14 days @ 72° F
Age:
90 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: 6.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.2    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: