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Belgian Dark Strong Ale • Extract • 5 gal
Exparimenting and modifing. Coments pls.
November 27, 2003 am 03:54am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 4 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Saaz - 3.5 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Fuggle - 4.8 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.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.024 | |
| Color: | 16.5 SRM | 12 - 22 | |
| Alcohol: | 7.4% ABV | 8% - 11% | |
| Bitterness: | 36.1 IBU | 20 - 35 | |
Discussion
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