Belgian Dark Strong Ale Recipe - St Erics Ogres Breath Quad

{"RecipeId":42863,"RecipeTypeId":20,"OriginalRecipeId":42715,"UnitType":"s","IbuFormula":"t","CreatedBy":112722,"Name":"St Erics Ogres Breath Quad","Description":"","ImageUrlRoot":null,"StyleId":"26D","StyleName":"Belgian Dark Strong Ale","BatchSize":3,"BoilSize":3.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1500138257907)\/","BrewSessionCount":1,"MostRecentBrewSession":9964,"Og":1.098,"Fg":1.02548,"Srm":20.332391192199413,"Ibu":30.907070614561057,"BgGu":0.31537827157715337,"Abv":9.35508,"Calories":346,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"77","Amt":"6.6","Ppg":"35","L":"2","Use":"Extract","Id":"216854","IngId":"550","Name":"Liquid Malt Extract - Pilsen - US","CustomName":"","Rank":"1"},{"Per":"17","Amt":"1.5","Ppg":"36","L":"75","Use":"Late","Id":"216855","IngId":"84","Name":"Belgian Amber Candi Sugar - BE","CustomName":"","Rank":"2"},{"Per":"3","Amt":"0.25","Ppg":"36","L":"4","Use":"Steep","Id":"216856","IngId":"17","Name":"Vienna - US","CustomName":"","Rank":"3"},{"Per":"3","Amt":"0.25","Ppg":"36","L":"23","Use":"Steep","Id":"216857","IngId":"31","Name":"Biscuit Malt - BE","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"0.625","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"9","Ibu":"23.1476773367418","Id":"231312","IngId":"23","Name":"Northern Brewer ","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"3.8","Ibu":"7.75939327781923","Id":"231313","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.74","Id":"61566","IngId":"202","Name":"Wyeast Belgian Ardennes 3522","CustomName":"","Rank":"1"}],"Others":[{"Amt":"2","Unit":"tsp","Use":"Boil","Id":"42192","IngId":"29","Name":"Yeast Nutrient","CustomName":"","Rank":"1"},{"Amt":"1","Unit":"tsp","Use":"Boil","Id":"42193","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"2"}],"MashSteps":[],"Steps":[{"Id":"69921","Rank":"1","Text":"dissolve 1 tsp irish moss in ~1/4 c water at 30 min, add solution at 10 min"},{"Id":"69960","Rank":"2","Text":"make Belgian Candi sugar: 2 lb white sugar 1/2 tsp lemon juice, small amount of water. Heat to and hold at 260 - 275 deg for 45 min, raise to 300 deg F, then cool overnight in Al-foil lined pan."},{"Id":"69961","Rank":"3","Text":"start yeast 24 hours in advance with 300 mL water 30 g DME"}]}