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7-18-16
Belgian Dark Strong Ale • Extract • 5 gal
nope
August 14, 2016 pm 12:43pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 9 lbs
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.
- 1 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.
- 1 lbs
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.
- 1 oz
Northern Brewer - 7.1 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.
- 1 oz
Saaz - 3.5 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Style (BJCP)
Category: 26 - Monastic Ale
Subcategory: D - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.024 | |
| Color: | 18.9 SRM | 12 - 22 | |
| Alcohol: | 10.3% ABV | 8% - 12% | |
| Bitterness: | 32.5 IBU | 20 - 35 | |
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