Belgian Dark Strong Ale – All Grain

Statistics

General Info

Third barrel brew with the Rock Hoppers, and I'm honored that they chose my recipe for it.

Will be blended with other brews of using the same recipe and aged in an oak barrel for 8 months.

The original recipe called for Munich, using Dark Munich instead. Substituting Pale Chocolate instead of Chocolate malt as well.

Tasted the non-oak version recently. In my opinion, this is the recipe. Excellent dark fruit esters. Raisins, figs, cherries in the nose and in the finish. Warming alcohol, but not distracting. "Belgian" maltiness with appropriate fruitiness with a drying finish. My favorite version so far. A keeper (December 23, 2010).

Malts and Grains

Amount Malt/Grain %
22.00 pounds German Pilsen Malt (2-Row) 63.3%
6.00 pounds German Dark Munich Malt 17.3%
2.00 pounds German Wheat Malt Light 5.8%
1.50 pounds Belgian Special B Malt 4.3%
1.50 pounds German CaraMunich Malt I 4.3%
1.50 pounds Belgian Caravienne Malt 4.3%
0.25 pounds British Pale Chocolate 0.7%
34.75 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
1.50 ounces Magnum 60 min 13.5%
1.50 ounces Total Hop Weight

Yeasts

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

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile

Notes:

Water Profile Denver, Colorado

Procedure

Single infusion mash at 153° F for 60 minutes.

Ferment at 72° F.

Once primary fermentation begins to slow, make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.

Fermentation and Aging

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

Blessed and Cursed

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 11.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 9.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: