Belgian Dark Strong Ale Recipe - Jarlinn

Recipe Info

Recipe Image

Jarlinn

by on
All Grain
23 Liter(s)
28.6781 Liter(s)
75 min
75%
Rochefort 8 Clone (Trappist)

This recipe was cloned from Rochefort 8.

Fermentables

66% - 2-Row - US
6
37
1
Mash
10% - CaraMunich II - DE
0.9
34
46
Mash
6% - Special B - BE
0.5
30
180
Mash
4% - Flaked Corn - US
0.33
37
1
Mash
1% - Carafa III - DE
0.08
32
525
Mash
10% - Belgian Amber Candi Sugar - BE
0.9
36
75
Late
4% - Table Sugar - Sucrose - US
0.34
46
0
Late

Hops

Styrian Goldings
35
Pellet
Boil
75 min(s)
5.3
14.4
Hallertau
30
Pellet
Boil
30 min(s)
4.5
7.7
Hallertau
10
Pellet
Boil
5 min(s)
4.5
0.7

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

Coriander
0.01
kg
Boil

Mash Steps

Saccharification Rest
Decoction
66
60 min
Mash-Out
Decoction
76
10 min

Special Instructions

1.
Coriander at 5 min to end of boil
2.
Use 2 packs yeast and make a starter,1L
3.
Bottle condition for 3 months or more

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Jarlinn
Belgian Dark Strong Ale
  • 23.00 Gallons Liters Batch Size
  • 28.68 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.094 OG
  • 1.024 FG
  • 22.7 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 33.2° SRM Color
  • 75% Efficiency
  • 9.1% ABV Alcohol
  • 331 per 12oz Calories
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