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hays Belgian Dark Strong

Belgian Dark Strong Ale • Extract • 5 gal

hays

BDS, reconstructed

June 1, 2012 pm 03:18pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

0.25 lbs Chocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.25 lbs Caramunich® TYPE III (200); Weyermann®

Caramunich® TYPE III (200); Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor
0.25 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
9.9 lbs Liquid Amber; Muntons

Liquid Amber; Muntons

Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.
2 lbs CBW® Traditional Dark Powder (Dry Malt Extract); Briess

CBW® Traditional Dark Powder (Dry Malt Extract); Briess

Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark (Powder) is a dry, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Traditional Dark can be used in the production of many extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers.
0.33 lbs Belgian Candi Syrup; Dark Candi Inc.

Belgian Candi Syrup; Dark Candi Inc.

Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
0.75 oz Perle - 8.2 AA% pellets; boiled 60 min

Perle

Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
0.50 oz Hallertau - 4.5 AA% pellets; boiled 15 min

Hallertau

Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
0.50 oz Hallertau - 4.5 AA% pellets; boiled 1 min

Hallertau

Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
Wyeast 1388 Belgian Strong Ale™

Wyeast 1388 Belgian Strong Ale™

Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

		Range for this Style
Original Gravity:	1.096	1.075 - 1.110
Terminal Gravity:	1.017	1.010 - 1.024
Color:	22.2 SRM	12 - 22
Alcohol:	10.6% ABV	8% - 11%
Bitterness:	30.0 IBU	20 - 35

	Apparent	Real
Original Extract:	22.89 P	22.89 P
Terminal Extract:	4.21 P	7.86 P
Attenuation:	81.6%	65.7%
	% by Volume	% by Weight
Alcohol:	10.6%	8.2%

	Weight	Calories
Alcohol:	29.7 g	205.2
Carbs:	28.0 g	106.4
Protein:	2.0 g	7.8
		Total Calories
		319.5

Fermentables

Total: 12.98 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Chocolate Malt Chocolate Malt; Breiss Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.25 lbs
Caramunich® TYPE III (200) Caramunich® TYPE III (200); Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor	0.25 lbs
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	0.25 lbs
Liquid Amber Liquid Amber; Muntons Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.	9.9 lbs
CBW® Traditional Dark Powder (Dry Malt Extract) CBW® Traditional Dark Powder (Dry Malt Extract); Briess Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark (Powder) is a dry, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Traditional Dark can be used in the production of many extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers.	2 lbs
Belgian Candi Syrup Belgian Candi Syrup; Dark Candi Inc. Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.	0.33 lbs

	Quantity	Boiled
Perle (8.25%) Perle Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy	0.75 oz	60 min
Hallertau (4.5%) Hallertau Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.	0.50 oz	15 min
Hallertau (4.5%) Hallertau Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.	0.50 oz	1 min

Discussion

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Recipe Search

Products

hays Belgian Dark Strong

Ingredients (Extract, 5 gal)

Chocolate Malt; Breiss

Caramunich® TYPE III (200); Weyermann®

Belgian Biscuit

Liquid Amber; Muntons

CBW® Traditional Dark Powder (Dry Malt Extract); Briess

Belgian Candi Syrup; Dark Candi Inc.

Perle

Hallertau

Hallertau

Wyeast 1388 Belgian Strong Ale™

Style (BJCP)

Analysis

Fermentables

Chocolate Malt; Breiss

Caramunich® TYPE III (200); Weyermann®

Belgian Biscuit

Liquid Amber; Muntons

CBW® Traditional Dark Powder (Dry Malt Extract); Briess

Belgian Candi Syrup; Dark Candi Inc.

Hops

Perle

Hallertau

Hallertau

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

hays Belgian Dark Strong

Ingredients (Extract, 5 gal)

Chocolate Malt; Breiss

Caramunich® TYPE III (200); Weyermann®

Belgian Biscuit

Liquid Amber; Muntons

CBW® Traditional Dark Powder (Dry Malt Extract); Briess

Belgian Candi Syrup; Dark Candi Inc.

Perle

Hallertau

Hallertau

Wyeast 1388 Belgian Strong Ale™

Style (BJCP)

Analysis

Fermentables

Chocolate Malt; Breiss

Caramunich® TYPE III (200); Weyermann®

Belgian Biscuit

Liquid Amber; Muntons

CBW® Traditional Dark Powder (Dry Malt Extract); Briess

Belgian Candi Syrup; Dark Candi Inc.

Hops

Perle

Hallertau

Hallertau

Discussion

Post a Comment

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