Belgian Dark Strong Ale Recipe - Midnight Abbey

Recipe Info

Recipe Image

Midnight Abbey

by on
All Grain
22 Liter(s)
23 Liter(s)
30 min
65%
This was originally called Actual Crimson Abbey V.1 and was profiled as a Dubel. The used grist was mashed a second time (augmented with 2kg of MO fresh grain) for another beer. The yeast exceeded it's listed attenuation (75-80%) reaching at least 85%. Floculation was extremely high, although I used finings, I doubt they were required. Bulldog B19 is a stellar performer. However, due to B19's high attenuation levels, I would increase the ratio of caramel malts to increase sweetness.

This recipe was cloned from Real Crimson Abbey.

Fermentables

31% - Maris Otter Pale - UK
2.5
37
2
Mash
25% - Munich Dark - DE
2
37
15
Mash
12% - Carapils - DE
0.96
33
2
Mash
19% - Crystal 60L - UK
1.55
34
60
Mash
1% - Cane Sugar - US
0.05
46
1
Late
4% - Special B - BE
0.33
30
180
Mash
2% - Chocolate - UK
0.17
34
425
Mash
1% - Grits - US
0.1
37
1
Mash
4% - Dark Brown Sugar - US
0.35
46
50
Late

Hops

Waimea
10
Leaf
FirstWort
30 min(s)
15.7
10.5
Topaz
5
Leaf
FirstWort
30 min(s)
16.4
5.5
Topaz
8
Leaf
Boil
15 min(s)
16.4
5.7
Topaz
5
Leaf
Mash
30 min(s)
16.4
0.0
Goldings
10
Leaf
Mash
30 min(s)
5
0.0

Yeast

Bulldog B19 Belgian Trapix Yeast
86%

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

Midnight Abbey
Belgian Dark Strong Ale
  • 22.00 Gallons Liters Batch Size
  • 23.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.074 OG
  • 1.010 FG
  • 21.7 IBU (brewgr) Bitterness
  • 0.29 BG:GU
  • 37.2° SRM Color
  • 65% Efficiency
  • 8.2% ABV Alcohol
  • 248 per 12oz Calories
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