Belgian Dark Strong Ale Recipe - St Erics Ogres Breath Quad

Recipe Info

Recipe Image

St Erics Ogres Breath Quad

by on
Extract
3 Gallon(s)
3.5 Gallon(s)
60 min
75%
Extract Belgian Dark Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Pilsen - US, Belgian Amber Candi Sugar - BE, Vienna - US, Biscuit Malt - BE, Northern Brewer Hops, Saaz Hops, Wyeast Belgian Ardennes 3522 Homebrew Yeast, Yeast Nutrient, Irish Moss.

This recipe was cloned from High Speed Quad.

Fermentables

77% - Liquid Malt Extract - Pilsen - US
6.6
35
2
Extract
17% - Belgian Amber Candi Sugar - BE
1.5
36
75
Late
3% - Vienna - US
0.25
36
4
Steep
3% - Biscuit Malt - BE
0.25
36
23
Steep

Hops

Northern Brewer
0.625
Pellet
Boil
60 min(s)
9
23.1
Saaz
1
Pellet
Boil
15 min(s)
3.8
7.8

Yeast

Wyeast Belgian Ardennes 3522
74%

Other Stuff

Yeast Nutrient
2
tsp
Boil
Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
dissolve 1 tsp irish moss in ~1/4 c water at 30 min, add solution at 10 min
2.
make Belgian Candi sugar: 2 lb white sugar 1/2 tsp lemon juice, small amount of water. Heat to and hold at 260 - 275 deg for 45 min, raise to 300 deg F, then cool overnight in Al-foil lined pan.
3.
start yeast 24 hours in advance with 300 mL water 30 g DME

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

St Erics Ogres Breath Quad
Belgian Dark Strong Ale
  • 3.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.098 OG
  • 1.025 FG
  • 30.9 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 20.3° SRM Color
  • 75% Efficiency
  • 9.4% ABV Alcohol
  • 346 per 12oz Calories
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