Belgian Dark Strong Ale Recipe - Bloody Summer

Recipe Info

Recipe Image

Bloody Summer

by on
All Grain
2 Gallon(s)
3 Gallon(s)
90 min
69%
Sundried Cherry Tomato Dark Strong

Fermentables

75% - Pilsner - DE
5.25
38
1
Mash
12% - Munich - Dark 20L - US
0.8125
35
20
Mash
5% - Special B - BE
0.375
30
180
Mash
6% - Flaked Wheat - US
0.4375
35
2
Mash
2% - Belgian Aromatic - BE
0.125
37
32
Mash

Hops

Willamette
1
Pellet
Boil
60 min(s)
5
33.3

Yeast

White Labs Belgian Style Ale Blend WLP575
77%

Other Stuff

Golden Raisins
0.5
oz
FlameOut
Sun-Dried Cherry Tomatoes
0.5
pt
FlameOut

Mash Steps

Saccharification Rest
Decoction
152
60 min

Special Instructions

1.
Ferment at 68 for a week then rise to 80 until finished

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bloody Summer
Belgian Dark Strong Ale
  • 2.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.089 OG
  • 1.021 FG
  • 33.3 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 21.2° SRM Color
  • 69% Efficiency
  • 8.9% ABV Alcohol
  • 311 per 12oz Calories
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