Belgian Dark Strong Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
11.00 pounds Belgian Plisen Malt 63.3%
3.00 pounds Belgian Munich Malt 17.3%
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 Chocolate Malt 0.7%
17.38 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.50 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
2.00 ounces Hallertauer Mittlefruh 60 min 5.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid

Procedure

Single infusion mash at 153°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:
7 days @ 72° F
Secondary:
14 days @ 72° F
Age:
49 days @ 65° F

Notes

Quadruple style based upon information in Brew Like a Monk and Brewing Classic Styles.