All Grain Belgian Dark Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner (BE), Belgian Candi Sugar - Dark, Belgian Candi Syrup - Dark, De-Bittered Black (BE), Northern Brewer (DE) Hops, Hallertauer Mittelfrüh Hops, Fuggle (UK) Hops, Abbey Ale Yeast Homebrew Yeast.
1.On brew day add 8.4 gallons of water to the brew kettle and added 20 ml of lactic acid.
2.Heat water to 129?F and add grain (target 124?F) for 10 minutes. Perform decoction by bringing 325 oz of mash to boil in a separate pot and added back to main kettle to mash at 148?F for 50 minutes.
3.Mash out at 165?F for 10 minutes. Boil for 90 minutes and add hops according to schedule.
4.Add sugar with 5 minutes left in the boil.
5.Transfer wort and add O2 for ~ 1 minute. Add yeast from starter to the wort when the temp is in the low 60's.
6.Ramp up the temperature 1-2? per day from ~64?F to 77?F over the course of the first week.
7.Rack off of the yeast into a secondary and drop the temperature to 55?F for ~1 week until reached 1.016 FG. Transfer again to fresh carboy and store for an additional 6 weeks at 40?F.
8.Use a ~350ml starter culture of the same Belgian yeast for bottling.
9.Also, remove beer from refrigeration and let it rise to ambient temperature. For bottling, I am adding 125g of corn sugar boiled in ~1 pint of water for priming and mixing in the yeast from the starter.
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