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2-22-2018

Belgian Dark Strong Ale • All Grain • 5 gal

leobloom

today Bottled on4/9/18

March 13, 2018 pm 01:18pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

6 lbs Belgian Pils

Belgian Pils

Pilsner style malted barley grain.
.16 lbs Acidulated Malt; Weyermann®

Acidulated Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
6 lbs Northwest Pale Ale Malt; Great Western

Northwest Pale Ale Malt; Great Western

A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
2 lbs German Dark Munich

German Dark Munich

Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
.75 lbs Crystal 75; Bairds Malt

Crystal 75; Bairds Malt

Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
.75 lbs Corn Sugar

Corn Sugar

Use in priming beer or in extract recipes where flaked maize would be used in a mash.
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 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.
1 oz Hallertau - 2.9 AA% whole; 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 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.

Notes

Relieved stuck fermentation with White Labs 545

Style (BJCP)

Category: 26 - Monastic Ale

Subcategory: D - Belgian Dark Strong Ale

		Range for this Style
Original Gravity:	1.097	1.075 - 1.110
Terminal Gravity:	1.013	1.010 - 1.024
Color:	18.5 SRM	12 - 22
Alcohol:	11.2% ABV	8% - 12%
Bitterness:	37.2 IBU	20 - 35

	Apparent	Real
Original Extract:	23.02 P	23.02 P
Terminal Extract:	3.22 P	7.09 P
Attenuation:	86%	69.2%
	% by Volume	% by Weight
Alcohol:	11.2%	8.7%

	Weight	Calories
Alcohol:	31.4 g	216.8
Carbs:	25.1 g	95.5
Protein:	1.8 g	7.0
		Total Calories
		319.3

Fermentables

Total: 16.66 lbs

Efficiency: 82%

	Quantity	Proportion	Gravity	Color
Belgian Pils Belgian Pils Pilsner style malted barley grain.	6 lbs
Acidulated Malt Acidulated Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers	.16 lbs
Northwest Pale Ale Malt Northwest Pale Ale Malt; Great Western A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.	6 lbs
German Dark Munich German Dark Munich Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.	2 lbs
Crystal 75 Crystal 75; Bairds Malt Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.	.75 lbs
Corn Sugar Corn Sugar Use in priming beer or in extract recipes where flaked maize would be used in a mash.	.75 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.	1 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Northern Brewer (9.6%) 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	60 min
Hallertau (2.9%) Hallertau Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.	1 oz	1 min

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Recipe Search

Products

2-22-2018

Ingredients (All Grain, 5 gal)

Belgian Pils

Acidulated Malt; Weyermann®

Northwest Pale Ale Malt; Great Western

German Dark Munich

Crystal 75; Bairds Malt

Corn Sugar

Belgian Candi Syrup; Dark Candi Inc.

Northern Brewer

Hallertau

Wyeast 3522 Belgian Ardennes™

Notes

Style (BJCP)

Analysis

Fermentables

Belgian Pils

Acidulated Malt; Weyermann®

Northwest Pale Ale Malt; Great Western

German Dark Munich

Crystal 75; Bairds Malt

Corn Sugar

Belgian Candi Syrup; Dark Candi Inc.

Hops

Northern Brewer

Hallertau

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

2-22-2018

Ingredients (All Grain, 5 gal)

Belgian Pils

Acidulated Malt; Weyermann®

Northwest Pale Ale Malt; Great Western

German Dark Munich

Crystal 75; Bairds Malt

Corn Sugar

Belgian Candi Syrup; Dark Candi Inc.

Northern Brewer

Hallertau

Wyeast 3522 Belgian Ardennes™

Notes

Style (BJCP)

Analysis

Fermentables

Belgian Pils

Acidulated Malt; Weyermann®

Northwest Pale Ale Malt; Great Western

German Dark Munich

Crystal 75; Bairds Malt

Corn Sugar

Belgian Candi Syrup; Dark Candi Inc.

Hops

Northern Brewer

Hallertau

Discussion

Post a Comment

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