Belgian Dark Strong Ale Recipe - Strong Dark Belgian

Recipe Info

Recipe Image

Strong Dark Belgian

by on
All Grain + Extract
11 Liter(s)
15 Liter(s)
120 min
82%
Preboil volume was 15L @ 1.056 at 25C (1.057). 2hr boil. Hops added after one hour. Coriander was whole and added to the hop sock about at about 30 mins before end. Boiled off too much and topped up cube with about 1L of boiling water. (approx 2.5L boiloff per hour). No chill cubed. Pitched 17.7.18 onto 2L yeast cake of a Belgian Blonde with WY1214 at 18C. OG 1.074 I think due to the suspended yeast trub, but I'm sticking with the calculated values of 1.089.

Fermentables

81% - Maris Otter Pale - UK
3
38
3
Mash
5% - Special B - BE
0.2
30
180
Mash
5% - Belgian Dark Candi Syrup - BE
0.2
32
80
Extract
5% - Corn Sugar (Dextrose) - US
0.2
46
0
Extract
3% - Unmalted Wheat - BE
0.1
35
2
Mash

Hops

Styrian Goldings
30
Pellet
Boil
60 min(s)
5.5
26.9
Mt. Hood
5
Pellet
Boil
20 min(s)
5
2.5

Yeast

Wyeast Belgian Ale 1214
84%

Other Stuff

Coriander
0.001
kg
Boil

Mash Steps

Maltose Rest
Infusion
59
15 min
Maltose Rest
Direct Heat
62
30 min
Dextrinization Rest
Direct Heat
72
15 min
Mash-Out
Direct Heat
79
5 min

Special Instructions

1.
Ferment at 20C until fermentation complete
2.
Rack to Secondary (22C) for 14 days
3.
Bottle to 2.5 volumes of CO2 (65g dextrose for 9L)

Tasting Notes (1)

Tenorbrew

Tasted on 8/21/2018 by Tenorbrew

Notes:

Bottled 21.8.18 Surprisingly clean. Yeast had dropped out after secondary. Slighty ashy apple twang on bottling (candi syrup). Elderberry aroma. Tropical fruit notes mostly absent :-( Will see how it goes. Thinking of malt/dextrose only recipe next time and using specialty malts for colour.

Recipe Facts

Strong Dark Belgian
Belgian Dark Strong Ale
  • 11.00 Gallons Liters Batch Size
  • 15.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.089 OG
  • 1.014 FG
  • 29.4 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 21.1° SRM Color
  • 82% Efficiency
  • 9.6% ABV Alcohol
  • 305 per 12oz Calories
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