Belgian Dark Strong Ale Recipe - The number eight

Recipe Info

Recipe Image

The number eight

by on
Extract
5 Gallon(s)
2.5 Gallon(s)
60 min
100%
Belgian strong dark ale brewed in the Trappist fashion.

Fermentables

12% - Cara 45L - BE
1.5
34
45
Steep
48% - Liquid Malt Extract - Pilsen - US
6
35
2
Extract
16% - Dry Malt Extract - Pilsen - US
2
42
2
Extract
16% - Belgian Amber Candi Sugar - BE
2
36
27
Late
8% - Corn Sugar (Dextrose) - US
1
46
0
Late

Hops

Tradition
1
Pellet
Boil
60 min(s)
5.3
14.4
Hersbrucker
0.5
Pellet
Boil
30 min(s)
2.8
2.9
Hersbrucker
0.5
Pellet
Boil
5 min(s)
2.8
0.8

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Prep starter 3 days before brew day (3L, 1Lb of DME)
2.
Steep specialty grain at 155F for 20 minutes
3.
Add DME at 15 minutes
4.
Add candi and corn sugar at the end
5.
Primary fermentation 1-2 weeks
6.
Secondary fermentation 4-5 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

The number eight
Belgian Dark Strong Ale
  • 5.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.088 OG
  • 1.022 FG
  • 18.1 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 14.7° SRM Color
  • 100% Efficiency
  • 8.5% ABV Alcohol
  • 304 per 12oz Calories
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