Belgian Dark Strong Ale – All Grain

Statistics

General Info

Turning lemons into lemonade...

The resulting beer after five months is distinctly tart; similar to The Devil You Know. Shit.

OK. So to make this a better thing - I'm going to rack the beer into a large fermenter, pitch some Brett B into it, add a couple French Oak spirals, and give it a year. Perhaps it'll blend well with the last batch of Blessed (probably should call it "Cursed" from now on) that I decided to sour. 

Might be good fodder for raspberries.

Malts and Grains

Amount Malt/Grain %
22.00 pounds German Pilsen Malt (2-Row) 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
2.00 ounces Magnum 60 min 10.0%
2.00 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.

Special Procedures

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

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

Adjust water by adding 5 grams calcium chloride in both the mash and sparge water additions. This will up the chloride amounts to bring down the mash PH to into the 5.6 range and to enhance maltiness in the finished beer. Amounts based upon 10 gallons each of mash and sparge water.

Fermentation and Aging

Primary:
21 days @ 72° F
Age:
240 days @ 60° F

Blessed and Funked

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: 9.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: