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Black Mamba 2.0

Black Mamba 2.0

Belgian Dark Strong Ale • All Grain • 15 L

LittlePea13

Add coffee before priming

October 28, 2016 at 02:06pm

5.0/5.0 1 rating

Ingredients (All Grain15 L)

  • 4.5 kg Pilsen 2RS Malt; Castle Malting

    Pilsen 2RS Malt; Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 0.75 kg Munich 25 EBC Malt; Castle Malting

    Munich 25 EBC Malt; Castle Malting

    Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • 0.15 kg Weyermann Carafa® TYPE III; Weyermann

    Weyermann Carafa® TYPE III; Weyermann

    Raw Material Source: German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • 0.3 kg Carabohemian®; Weyermann

    Carabohemian®; Weyermann

    High Quality two-row spring barley (2010 harvest). Dark Golden-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery color to finished beer. Adds mouthfeel as well as a rich malt accent to brew. Up to 5% of total grain bill for paler beers, up to 20% for darker beers.

  • 0.15 kg Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 0.15 kg 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.

  • 18 g Northern Brewer - 5.4 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.

  • 12 g Fuggle - 4.9 AA% whole; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 9 g Northern Brewer - 5.4 AA% whole; boiled 30 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 tbsp 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: 1.086 1.075 - 1.110
Terminal Gravity: 1.015 1.010 - 1.024
Color: 23.1 SRM 12 - 22
Alcohol: 9.4% ABV 8% - 11%
Bitterness: 24.6 IBU 20 - 35

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