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Ole One Eye
Belgian Dark Strong Ale • All Grain • 10 gal
SHould be a really big beer if I can get my efficiency up.
March 28, 2003 pm 01:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 40 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 2 lbs
Candi Sugar Dark
Candi Sugar Dark
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.
- 2 oz
Fuggle - 4.8 AA% whole; boiled 90 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 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1.00 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .25 oz
Irish Moss - (omitted from calculations)
Irish Moss
-
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
Going make this a 10 gallon batch this weekend. Gonna spilt into 5 gallon carboys and pitch one with Belgian Ardenees and the other with Belgian Strong Ale, both from Wyeast. After a week in the primary Im going to rack the Ardennes into a secondary and inoculte with Wyeast Lambic blend. The belgian strong Im going to rack on top of 1/2 pound or so of oak chips. I will keep checking by the week to see how much more oak character I want and then add more chips if necessary.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.112 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.024 | 1.010 - 1.024 | |
| Color: | 31.6 SRM | 12 - 22 | |
| Alcohol: | 11.7% ABV | 8% - 11% | |
| Bitterness: | 21.5 IBU | 20 - 35 | |
Discussion
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