Belgian Dark Strong Ale – All Grain

Statistics

Comments

Add 5g of gypsum to mash to replace minerals lost to whole house filter water.

Used 1 lb. dark liquid candi sugar to impart more dark fruit, molasses, and intense caramel flavors.

Also added 1 lb. amber liquid candi sugar to balance the burnt-caramel flavors of the dark.

Malts and Grains

Amount Malt/Grain %
22.00 pounds British Maris Otter Pale Malt 69.6%
6.00 pounds German Light Munich Malt 19%
2.00 pounds German Wheat Malt Light 6.3%
0.50 pounds Belgian Special B Malt 1.6%
0.50 pounds German CaraMunich Malt I 1.6%
0.50 pounds Belgian Caravienne Malt 1.6%
0.13 pounds British Pale Chocolate 0.4%
31.63 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Candi Sugar, Dark
1.00 pounds Candi Sugar, Amber

Hops

Amount Hop Time AA
1.60 ounces Magnum 60 min 12.5%
1.60 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 Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Procedure

Single infusion mash at 150° F for 60 minutes.

Ferment at 72° F.

Once primary fermentation begins to slow, optionally 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:
240 days @ 60° F

Blessed and Cursed

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 10.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 9    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 11.7    
Post-Boil Amt: 10    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: