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belgian dark
Belgian Dark Strong Ale • Partial Mash • 25 L
my third go at a trappist style beer.
June 6, 2010 pm 03:36pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 25 L)
- 3 kg
German 2-row Pils
German 2-row Pils
- 0.3 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.2 kg
Belgian Special B
Belgian Special B
- 0.1 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1 kg
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 0.5 kg
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.1 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 33 g
Tettnanger - 4.1 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 33 g
Tettnanger - 4.1 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 33 g
Tettnanger - 4.1 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.024 | |
| Color: | 18.6 SRM | 12 - 22 | |
| Alcohol: | 8.3% ABV | 8% - 11% | |
| Bitterness: | 20.5 IBU | 20 - 35 | |
Discussion
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