Belgian Dark Strong Ale Recipe - Mad Duck - Transferred

Recipe Info

Recipe Image

Mad Duck - Transferred

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
68%
Pauwel Kwak Belgian Strong Clone. Yeast: 2 ea. Wyeast Belgian Abbey II 1762 smack-packs

This recipe was cloned from Kwak clone recipe.

Fermentables

68% - Pilsner - BE
13.5
36
2
Mash
10% - Munich - UK
2
37
9
Mash
4% - Special B - BE
0.75
30
180
Mash
9% - Belgian Clear Candi Sugar - BE
1.75
36
1
Late
4% - Carapils - DE
0.75
33
2
Mash
5% - Rice Hulls - US
1
0
0
Mash

Hops

Challenger
1.25
Pellet
Boil
60 min(s)
5.2
16.2
Styrian Goldings
1.5
Pellet
Boil
15 min(s)
4.3
8.0
Saaz
0.25
Pellet
Boil
5 min(s)
3.5
0.4
Challenger
0.5
Pellet
Boil
5 min(s)
5.2
1.3

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

Whirlfloc Tablet @ 10mins
1
each
Boil

Mash Steps

Saccharification Rest
Infusion
151
75 min

Special Instructions

1.
Mash Schedule: Batch Sparge
2.
Strike grains with 8.0 gal of water @ 161.5 °F
3.
Mash @ 151 °F for 75 min
4.
Vorlauf 2-3 times and collect 5.16 gal for first runnings
5.
Sparge grains with 1.25 gal of water at 168 °F
6.
Give the grains 5 mins to loosen up sugars
7.
Vorlauf 2-3 times and collect 1.34 gal for second runnings
8.
Combined runnings should total 6.5 gal required for boil

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Mad Duck - Transferred
Belgian Dark Strong Ale
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.087 OG
  • 1.022 FG
  • 25.9 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 16.7° SRM Color
  • 68% Efficiency
  • 8.4% ABV Alcohol
  • 301 per 12oz Calories
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