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The Fury
Belgian Dark Strong Ale • Extract • 5 gal
The flavor and aroma of coriander is heightened by toasting briefly before grinding. Shake over medium-high heat in a dry skillet for a few minutes then grind with a mortar and pestle. Don't let them burn--just slightly brown.
November 8, 2002 am 11:36am
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Ingredients (Extract, 5 gal)
- 1/2 lbs
Caramel Wheat Malt
Caramel Wheat Malt
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
- 1/2 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1/4 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1/2 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 7 7/8 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
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
Hallertauer Tradition - 4.3 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Fuggle - 4.7 AA% pellets; boiled 45 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 oz
Czech Saaz - 3.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Fuggle - 4.7 AA% pellets; 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.
- 1/2 oz
Czech Saaz - 3.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Coriander - (omitted from calculations)
Coriander
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
Steep grains in 1 gallon at 150F for at lest 30 min
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.024 | |
| Color: | 13.9 SRM | 12 - 22 | |
| Alcohol: | 8.2% ABV | 8% - 11% | |
| Bitterness: | 39.6 IBU | 20 - 35 | |
Discussion
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