Belgian Dark Strong Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
5.00 pounds Belgian Plisen Malt 33.3%
10.00 pounds German Dark Munich Malt 66.7%
15.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.40 ounces Challenger 120 min 7.5%
0.50 ounces Styrian Golding 20 min 5.0%
0.35 ounces Saaz 20 min 3.0%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
1214 Belgian Ale Wyeast Liquid 1 liter starter

Procedure

From Charlie's notes:

A single step infusion mash is employed to mash the grains.  Add 15 quarts (14 l) of 167 degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l) of 170 degree F (77 C) water.  Collect 7 gallons (27 l) of runoff and add bittering hops and bring to a full and vigorous boil.

The total boil time will be 120 minutes.  When 20 minutes remain add flavor hops.  When 10 minutes remain add Irish moss.  After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons) turn off the heat then separate or strain out and sparge hops.  Chill the wort to 70 degrees F (21C) and direct into a sanitized fermenter.   Aerate the cooled wort well.  Add an active yeast culture and ferment for 4 to 6 days in the primary.  Then transfer into a secondary fermenter and age for one month preferably at about 70 degrees F (21C).

When secondary aging complete, prime with sugar, bottle or keg.  Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

Fermentation and Aging

Primary:
6 days @ 70° F
Secondary:
28 days @ 70° F
Age:
60 days @ 65° F

Notes

A recipe sent to me by Charlie Papazian himself in response to a plea I made on TechTalk for a Kwak-type clone.

Can substitute WLP530 or WLP500 if needed.