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Barbell Belgian Dark Ale

Barbell Belgian Dark Ale

Belgian Dark Strong Ale • All Grain • 6 gal

Breidenbock

My first "big" beer at 1.086. Ran a second beer off the grain bed.

January 9, 2011 am 09:52am

0.0/5.0 0 ratings

Ingredients (All Grain, 6 gal)

  • 5 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 11 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 1.5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .125 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 1.333 lbs 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.

  • .666 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .375 oz Nugget - 12.2 AA% pellets; boiled 75 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Styrian Goldings - 5.1 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • .25 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • .25 tsp AllFine - (omitted from calculations)

    AllFine

    Clarifier. A purified and standardized form of fish collagen, with a small amount of sodium metabisulfite as a preservative. A free-flowing white powder, mixed into solution in a simple mixer, and normally added as beer is transferred from fermenter to storage. Usage is approx .4-1.2 oz. per 10 bbl. for both ales and lagers.

  • White Labs WLP550 Belgian Ale

    White Labs WLP550 Belgian Ale

    Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Notes

Mash efficiency was set low to account for second running/beer - two boils made for a long brew day 1/5/2010 1.6 l at 1.040 started (stir plate) using WLP575 Belgian Blend Ale yeast 75F. Table and brown sugars were inverted prior to adding to boil. 1/7/2010 Pitch yeast starter at 68 F. SP 1.086. Maintaining temp at 68 for 12 hours then reducing to 66 F. 1/23 SP 1.030, transferred to secondary, fermentation had slowed/stopped so temperature increased to 65F. 1/24 Fermentation restarted. 1/26 Changed out the airlock due to yeast blow by. Bubbling at 6/minute. 2/19 SP 1.020, stirred yeast and increase temp to 68 F.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.085 1.075 - 1.110
Terminal Gravity: 1.018 1.010 - 1.024
Color: 17.1 SRM 12 - 22
Alcohol: 8.9% ABV 8% - 11%
Bitterness: 22.7 IBU 20 - 35

Discussion

Breidenbach

Still in the secondary

2011-02-08 10:37pm

Clearing up

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