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Belgian Dark Strong

Belgian Dark Strong Ale • All Grain • 5.5 gal

Belgianworkonit

Generator

September 6, 2016 pm 09:42pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

13.74 lbs German 2-row Pils

German 2-row Pils
0.39 lbs 2-Row Caramel Malt 10L; Briess

2-Row Caramel Malt 10L; Briess

Golden color and a candy like sweetness. 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 10L is a roasted caramel malt that imparts golden 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 2-Row Malting Barley varieties.
0.36 lbs Caramunich® (Organic); Weyermann®

Caramunich® (Organic); Weyermann®

Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
0.10 lbs Special B - Caramel malt; Dingemans

Special B - Caramel malt; Dingemans

The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
0.41 lbs Biscuit Malt; Castle Malting

Biscuit Malt; Castle Malting

Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
0.51 lbs Aromatic Malt; Briess

Aromatic Malt; Briess

Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
0.18 lbs Roasted Barley; Briess

Roasted Barley; Briess

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.18 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.
0.39 lbs Golden Naked Oats

Golden Naked Oats

Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
0.41 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.
0.51 lbs White Table Sugar (Sucrose)

White Table Sugar (Sucrose)

Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
0.51 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
0.4 oz Magnum - 14.5 AA% pellets; boiled 60 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
0.27 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min

Hallertauer Mittelfrüher

Fine, 'Noble'.
0.27 oz Tettnanger - 4.5 AA% pellets; boiled 15 min

Tettnanger

Mild, slightly spicy. 'Noble'.
0.27 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 1 min

Hallertauer Mittelfrüher

Fine, 'Noble'.
0.27 oz Tettnanger - 4.5 AA% pellets; boiled 1 min

Tettnanger

Mild, slightly spicy. 'Noble'.
White Labs WLP530 Abbey Ale

White Labs WLP530 Abbey Ale

Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Style (BJCP)

Category: 26 - Monastic Ale

Subcategory: D - Belgian Dark Strong Ale

		Range for this Style
Original Gravity:	1.084	1.075 - 1.110
Terminal Gravity:	1.015	1.010 - 1.024
Color:	20.1 SRM	12 - 22
Alcohol:	9.1% ABV	8% - 12%
Bitterness:	27.3 IBU	20 - 35

	Apparent	Real
Original Extract:	20.12 P	20.12 P
Terminal Extract:	3.70 P	6.88 P
Attenuation:	81.6%	65.8%
	% by Volume	% by Weight
Alcohol:	9.1%	7.1%

	Weight	Calories
Alcohol:	25.7 g	177.6
Carbs:	24.4 g	92.8
Protein:	1.7 g	6.8
		Total Calories
		277.2

Fermentables

Total: 17.69 lbs

Efficiency: 70%

	Quantity	Proportion	Gravity	Color
German 2-row Pils German 2-row Pils	13.74 lbs
2-Row Caramel Malt 10L 2-Row Caramel Malt 10L; Briess Golden color and a candy like sweetness. 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 10L is a roasted caramel malt that imparts golden 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 2-Row Malting Barley varieties.	0.39 lbs
Caramunich® (Organic) Caramunich® (Organic); Weyermann® Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.	0.36 lbs
Special B - Caramel malt Special B - Caramel malt; Dingemans The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.	0.10 lbs
Biscuit Malt Biscuit Malt; Castle Malting Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.	0.41 lbs
Aromatic Malt Aromatic Malt; Briess Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	0.51 lbs
Roasted Barley Roasted Barley; Briess Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.18 lbs
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.	0.18 lbs
Golden Naked Oats Golden Naked Oats Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.	0.39 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.	0.41 lbs
White Table Sugar (Sucrose) White Table Sugar (Sucrose) Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.	0.51 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	0.51 lbs

	Quantity	Boiled
Magnum (14.5%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	0.4 oz	60 min
Hallertauer Mittelfrüher (4.5%) Hallertauer Mittelfrüher Fine, 'Noble'.	0.27 oz	15 min
Tettnanger (4.5%) Tettnanger Mild, slightly spicy. 'Noble'.	0.27 oz	15 min
Hallertauer Mittelfrüher (4.5%) Hallertauer Mittelfrüher Fine, 'Noble'.	0.27 oz	1 min
Tettnanger (4.5%) Tettnanger Mild, slightly spicy. 'Noble'.	0.27 oz	1 min

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Recipe Search

Products

Belgian Dark Strong

Ingredients (All Grain, 5.5 gal)

German 2-row Pils

2-Row Caramel Malt 10L; Briess

Caramunich® (Organic); Weyermann®

Special B - Caramel malt; Dingemans

Biscuit Malt; Castle Malting

Aromatic Malt; Briess

Roasted Barley; Briess

Chocolate Malt; Breiss

Golden Naked Oats

Belgian Candi Syrup; Dark Candi Inc.

White Table Sugar (Sucrose)

Dark Brown Sugar

Magnum

Hallertauer Mittelfrüher

Tettnanger

Hallertauer Mittelfrüher

Tettnanger

White Labs WLP530 Abbey Ale

Style (BJCP)

Analysis

Fermentables

German 2-row Pils

2-Row Caramel Malt 10L; Briess

Caramunich® (Organic); Weyermann®

Special B - Caramel malt; Dingemans

Biscuit Malt; Castle Malting

Aromatic Malt; Briess

Roasted Barley; Briess

Chocolate Malt; Breiss

Golden Naked Oats

Belgian Candi Syrup; Dark Candi Inc.

White Table Sugar (Sucrose)

Dark Brown Sugar

Hops

Magnum

Hallertauer Mittelfrüher

Tettnanger

Hallertauer Mittelfrüher

Tettnanger

Discussion

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