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)

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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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