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Elkhund dark ale
Belgian Dark Strong Ale • Partial Mash • 15 L
First atempt for a strong dark belgian ale.
May 12, 2011 am 07:04am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 15 L)
- 2 kg
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- 1.5 kg
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 0.125 kg
Special B Malt; Castle Malting
Special B Malt; Castle Malting
Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
- 0.125 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 0.5 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
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.375 kg
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 10 g
Marynka; Chmiel Polski s.a. - 8.0 AA% pellets; boiled 60 min
Marynka; Chmiel Polski s.a.
- 10 g
Lubelski-PLLU; Chmiel Polski s.a. - 3.8 AA% pellets; boiled 15 min
Lubelski-PLLU; Chmiel Polski s.a.
- 15 g
Lublin - 4.5 AA% pellets; boiled 2 min
Lublin
Mild. 'Noble'.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.024 | |
| Color: | 21.0 SRM | 12 - 22 | |
| Alcohol: | 8.7% ABV | 8% - 11% | |
| Bitterness: | 18.6 IBU | 20 - 35 | |
Discussion
Brewed
2011-05-14 4:06pm
Brewed the 11/05/14. Home made candy sugar. Precooked flour for the raw wheat. OG=20ºBlg=1.085
1st try
2011-05-20 2:14pm
1st hydro test 6 days after pitching. SG=5Blg=1.020 Taste is good by now, but far too sweet, maybe the SG will still go down a little bit? Could use more hops.
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