Category: 21 – Belgian Strong Ale
Brewers: Tom Berg and Wes Ruelle
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 11 gal | 30 min | 24.9 IBUs | 19.0 SRM | 1.099 | 1.015 | 11.1 % |
| Actuals | 1.099 | 1.023 | 10.1 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Dark Strong Ale | 26 D | 1.075 - 1.11 | 1.01 - 1.024 | 20 - 35 | 12 - 22 | 2.5 - 3.2 | 8 - 12 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) Bel | 27 lbs | 78.26 |
| Munich Malt | 2 lbs | 5.8 |
| Acid Malt | 1 lbs | 2.9 |
| Aromatic Malt | 1 lbs | 2.9 |
| Special B Malt | 1 lbs | 2.9 |
| Cara-Pils/Dextrine | 8 oz | 1.45 |
| Candi Sugar, Amber | 2 lbs | 5.8 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Styrian Goldings | 3 oz | 60 min | Boil | Pellet | 2.7 |
| Magnum | 1.1 oz | 60 min | Boil | Pellet | 12.4 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Trappist High Gravity (3787) | Wyeast Labs | 76% | 64°F - 78°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 149°F | 90 min |
Notes
| Water profile: Ca 93 ppm | Cl 64 ppm | SO4 64 ppm | 34 ppm alkalinity, -41 ppm residual alkalinity - Mash pH should be 5.3. Carb to 3.5 vol of CO2. |
Download
| Download this recipe's BeerXML file |
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