Belgian Dark Strong Ale Recipe - Seabrew 10

Recipe Info

Recipe Image

Seabrew 10

by on
All Grain
6 Gallon(s)
7.5 Gallon(s)
60 min
70%
Dough in at 99, add hot water to raise mash temp by 1 degree a min up to 122, hold for 20 min. Take a thick decoction, raise to 158 and hold for 20 min. Heat the decoc up to boil and boil for 40 min. Add the decoc back to the mash to raise up to 145, hold for 20 min. Raise the temp up to 156, hold for 45 min. Add 1 tsp cream of tartar to 2-3 lbs of table sugar and enough water to make a slurry. Cook until temp approaches 300 and color turns ruby red. Ferment with Ommegang yeast at ~70.

Fermentables

50% - Pilsner - DE
10.5
38
1
Mash
24% - Belgian Amber Candi Syrup - BE
5
32
40
Late
15% - Munich Light - DE
3.2
37
6
Mash
6% - CaraMunich II - DE
1.2
34
46
Mash
3% - Special B - BE
0.6
30
180
Mash
2% - Aromatic Malt - UK
0.5
35
20
Mash

Hops

Northern Brewer
1.4
Pellet
Boil
60 min(s)
8.5
24.9

Yeast

Ommegang yeast
80%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Seabrew 10
Belgian Dark Strong Ale
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.096 OG
  • 1.019 FG
  • 24.9 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 27.2° SRM Color
  • 70% Efficiency
  • 9.9% ABV Alcohol
  • 335 per 12oz Calories
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