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HAINAUT
Belgian Dark Strong Ale • All Grain • 5 gal
Like Ath, its neighbour to the north-west, Mons was made a fortified city by Baldwin IV, Count of Hainaut in the 12th century. Hainaut province of Wallonia, one of the three regions of Belgium. It borders (clockwise from the North) in Belgium on the provinces of West Flanders, East Flanders, Flemish Brabant (Flanders) and those of Walloon Brabant and Namur (Wallonia), and on France. Its capital is Mons. The province derives from the medieval County of Hainaut. I named it after the province I was born in. Try it out and enjoy.
May 3, 2011 am 11:07am
3.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 15.25 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.50 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.50 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.50 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.50 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.50 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 0.30 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 0.50 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.25 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 90 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- .75 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 5 min
Hallertauer Tradition
Fine, 'Noble'.
- 0.5 oz
Allspice - (omitted from calculations)
Allspice
A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.
- 0.5 oz
Cloves (whole) - (omitted from calculations)
Cloves (whole)
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves are strong, pungent, and sweet.
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.092 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.024 | |
| Color: | 16.9 SRM | 12 - 22 | |
| Alcohol: | 10.1% ABV | 8% - 11% | |
| Bitterness: | 35.2 IBU | 20 - 35 | |
Discussion
Your opinion is valuable
2011-05-03 9:35pm
Please comment in order for me to make a better product, thanks
1st Taste test
2012-01-29 9:12pm
1st batch, let it ferment a bit to long, house smelled like vinegar for a week lol. Second batch, much better, Flavor is closer to Chimay Blue, but softer, a little more hoppy. Let you know hat happens with the third batch.
Actual Taste
2012-12-26 11:15pm
Extremely Maltey, I wil lbump up the IBU
Actual Taste part 2
2012-12-26 11:17pm
still slightly Malty, try again "more hops"
Actual Taste part 3
2012-12-26 11:22pm
more hops
Actual Taste Final
2012-12-26 11:29pm
Using a trusty taste-ometer graph. Taste is going to well balanced between malt and hoppiness (48% balanced).
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