Belgian Dark Strong Ale Recipe - Chauffe Belge

Recipe Info

Recipe Image

Chauffe Belge

by on
Extract
5 Gallon(s)
3 Gallon(s)
60 min
84%
Looking to do a DARK Belgian warmer extract. We're going to need this this winter.

Fermentables

6% - Carapils - DE
1
33
2
Steep
5% - CaraVienna - BE
0.75
34
22
Steep
3% - Biscuit Malt - BE
0.5
36
23
Steep
3% - Special B - BE
0.5
30
180
Steep
5% - Cara 45L - BE
0.75
34
45
Steep
58% - Liquid Malt Extract - Pilsen - US
9.15
35
2
Extract
13% - Belgian Clear Candi Sugar - BE
2
36
1
Late
6% - Belgian Dark Candi Syrup - BE
1
32
90
Extract

Hops

Tettnang
1.75
Pellet
Boil
60 min(s)
4.5
19.7
Hersbrucker
2
Pellet
Boil
1 min(s)
2.5
0.5

Yeast

Wyeast Belgian Strong Ale 1388
84%

Other Stuff

Anise
1
each
Secondary
Cinnamon
3
each
Secondary
Nutmeg
1
each
Secondary
Allspice
1
tbsp
Secondary
Vanilla Extract
1
tsp
Secondary
Clove
4
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

CaptainKnapton

Tasted on 1/25/2016 by CaptainKnapton

Notes:

Came out as expected! A lot of spice influence for sure! A lot of alcohol but balanced by some subtle sweet spice on the nose and a clean, dry finish.

Recipe Facts

Chauffe Belge
Belgian Dark Strong Ale
  • 5.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.097 OG
  • 1.015 FG
  • 20.2 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 23.0° SRM Color
  • 84% Efficiency
  • 10.5% ABV Alcohol
  • 335 per 12oz Calories
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