Belgian Dark Strong Ale Recipe - Belgian Dank Strong Ale

Recipe Info

Recipe Image

Belgian Dank Strong Ale

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
60 min
75%
All Grain Belgian Dark Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - US, Munich - Light 10L - US, Biscuit Malt - BE, Wheat Malt - DE, Belgian D2 Candi Syrup - BE , 2-Row - US, Hallertau Gold Hops, Palisade Hops, Perle Hops, White Labs Trappist Ale WLP500 Homebrew Yeast, Irish Moss, Fermax Yeast Nutrient, Vanilla Bean.

Fermentables

% lb fermentable ppg   L   usage  
68% 13 Pilsner - US 34
Mash
11% 2 Munich - Light 10L - US 35
10°
Mash
3% 0.5 Biscuit Malt - BE 36
23°
Mash
3% 0.5 Wheat Malt - DE 37
Mash
5% 1 Belgian D2 Candi Syrup - BE 32
180°
Late
11% 2 2-Row - US 37
Mash
19 lb

Hops

oz variety type usage time AA   IBU  
1 Hallertau Gold Pellet Boil 60 minutes 6.3 15.1
0.75 Palisade Pellet Boil 30 minutes 7.5 10.4
0.75 Perle Pellet Boil 0 minutes 8.3 0.0
2.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Trappist Ale WLP500 77%
 

Other Stuff

amount unit name usage
1 tsp Irish Moss Boil
5 tsp Fermax Yeast Nutrient Boil
0.5 each Vanilla Bean Secondary
 

Mash Steps

type heat temp °F time
Protein Rest Direct Heat 122 20 minutes
Saccharification Rest Direct Heat 149 60 minutes
Mash-Out Infusion 170 20 minutes
 

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgian Dank Strong Ale
Belgian Dark Strong Ale
5.50 Gallons Liters
7.00 Gallons Liters  @  60  min
1.091
1.021
19.4° SRM
75%
25.5 IBU (tinseth)
0.28
9.0% ABV
316 per 12oz
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