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Whales BBDS (Blended Belgian Dark Strong)

Category: 22 – Smoke-Flavored and Wood-Aged Beer
Brewer: Craig Easton
Base: Belgian Dark Strong, Aged in Oak Bourbon Barrel

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 90 min 24.1 IBUs 22.7 SRM 1.101 1.019 11.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Wood Aged Beer 22 C 1.03 - 1.11 1.006 - 1.024 5 - 70 5 - 50 1.8 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pilsner Malt 13.68 lbs 65.79
Munich Malt 2.74 lbs 13.18
Aromatic Malt 14 oz 4.21
Caramunich Malt 14 oz 4.21
Special B Malt 14 oz 4.21
Melanoiden Malt 7 oz 2.1
Wheat Malt 7 oz 2.1
Cane Sugar 14 oz 4.21

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2 oz 60 min Boil Pellet 4.3

Yeast

Name Lab Attenuation Temperature
Monastery Ale (WLP500) White Labs 78% 65°F - 72°F

Mash

Step Temperature Time
Mash In 153°F 60 min

Notes

Mash at 153°F (67°C) for 60 minutes with 1.2 quarts of water per-pound of grain. Fly sparge until a pre-boil volume of 7.85 gallons (29.7 L) is achieved. Boil for 90 minutes, post boil volume 6.1 gallons (23 L). Chill to 64°F (18°C) and run final fermentation volume of 5.25 gallons into fermenter. Pitch large, healthy yeast starter.

Note: The above recipe was scaled up to a batch volume of 65 gallons (246 L), brewed on my club’s equipment so as to make enough wort to fully fill a freshly emptied Heaven Hill oak bourbon barrel, where it aged for more than 200 days. The final oak-aged beer was then blended with aged but un-oaked beer to attain the final beer profile.

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Derek Springer

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I write code & brew beer--if you ask nice I'll share some with you :)

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