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Smoked Belgian Dark Strong

Smoked Belgian Dark Strong

Belgian Dark Strong Ale • All Grain • 5.5 gal

SchaubleAZ

Big and bold with the distinctive yeast characteristics from the Belgian strain and the peat smoked malt adds the complexity that makes this beer interesting. My beer geek buds (me included) loved this one!

July 2, 2012 pm 02:48pm

4.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 14 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1.5 lbs Belgian Biscuit

    Belgian Biscuit

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

  • 1.25 lbs Caramel Malt 40L; Briess

    Caramel Malt 40L; Briess

    Sweet, caramel, toffee flavor. 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. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.315 lbs Peat Smoked Malt

    Peat Smoked Malt

    Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.

  • 0.0625 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • .5 lbs Belgian Special B

    Belgian Special B

  • 0.9 oz Northern Brewer - 9.6 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 0.5 oz Centennial - 9.2 AA% whole; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.5 oz Centennial - 9.2 AA% whole; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP545 Belgian Strong Ale

    White Labs WLP545 Belgian Strong Ale

    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.081 1.075 - 1.110
Terminal Gravity: 1.014 1.010 - 1.024
Color: 20.0 SRM 12 - 22
Alcohol: 8.9% ABV 8% - 11%
Bitterness: 36.9 IBU 20 - 35

Discussion

SchaubleAZ

Excellent Belgian with Character

2012-08-08 10:28pm

Big and bold with the distinctive yeast characteristics from the Belgian strain and the peat smoked malt adds the complexity that makes this beer interesting. My beer geek buds (me included) loved this one!

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