Belgian Dark Strong Ale Recipe - Vieja Rata Monastica - Trappist Belgian Dark Strong - HECHA

Recipe Info

Recipe Image

Vieja Rata Monastica - Trappist Belgian Dark Strong - HECHA

by on
All Grain
17 Liter(s)
21 Liter(s)
60 min
61%
Mash: 10 min 56ºC - 8 min 64ºC - 30 min 65ºC

This recipe was cloned from Texu - West Coast IPA HECHA.

Fermentables

61% - Pilsner - BE
4
36
2
Mash
12% - Golden Promise - UK
0.8
37
3
Mash
5% - Special B - BE
0.3
30
180
Mash
3% - Munich Light - DE
0.2
37
6
Mash
3% - Melanoidin Malt - US
0.2
37
20
Mash
2% - Wheat - BE
0.15
37
2
Mash
1% - Golden Naked Oats - UK
0.05
33
10
Mash
5% - Belgian Clear Candi Sugar - BE
0.35
36
1
Late
5% - Belgian Dark Candi Sugar - BE
0.3
36
120
Late
3% - Belgian Dark Candi Syrup - BE
0.2
32
76
Late

Hops

Styrian Aurora
20
Pellet
Boil
60 min(s)
8.3
22.4
Styrian Aurora
10
Pellet
Boil
30 min(s)
8.3
8.6

Yeast

White Labs Abbey Ale WLP530
83%

Other Stuff

Coriander
10
g
Boil
Irish Moss
5
g
Boil

Mash Steps

1
Decoction
55
15 min
2
Decoction
63
60 min
Mash-Out
Decoction
72
15 min
Mash-Out
Decoction
77
5 min

Special Instructions

1.
Mash: 65,5C
2.
Sparge: 78?C
3.
Boil: 90'
4.
Fermentaci?n 1? - 20 (X d?as)
5.
Fermentaci?n 2? - 22 (2 d?as)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Vieja Rata Monastica - Trappist Belgian Dark Stron...
Belgian Dark Strong Ale
  • 17.00 Gallons Liters Batch Size
  • 21.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.076 OG
  • 1.013 FG
  • 30.9 IBU (brewgr) Bitterness
  • 0.41 BG:GU
  • 25.1° SRM Color
  • 61% Efficiency
  • 8.1% ABV Alcohol
  • 258 per 12oz Calories
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