Belgian Dark Strong Ale Recipe - 12 Monks

Recipe Info

Recipe Image

12 Monks

by on
All Grain + Extract
5.5 Gallon(s)
7.5 Gallon(s)
60 min
75%
all grain

Fermentables

93% - 2-Row - US
19
37
1
Mash
5% - Belgian Dark Candi Syrup - BE
1
32
180
Extract
2% - Molasses - US
0.5
36
80
Late

Hops

Magnum
1
Pellet
FirstWort
60 min(s)
15
31.6

Yeast

White Labs Abbey Ale WLP530
77%

Other Stuff

Fermax Yeast Nutrient
1
tbsp
Mash

Mash Steps

Saccharification Rest
Decoction
151
60 min

Special Instructions

1.
Use Belgian D-180 Candi syrup
2.
Use sulfur free molasses
3.
Make yeast starter 1250ml
4.
Start fermentation at 60F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

12 Monks
Belgian Dark Strong Ale
  • 5.50 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.105 OG
  • 1.024 FG
  • 31.6 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 20.1° SRM Color
  • 75% Efficiency
  • 10.4% ABV Alcohol
  • 372 per 12oz Calories
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