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rudi

rudi

Belgian Dark Strong Ale • All Grain • 17.5 L

ecze

a belgian strong ale with rye - named after my girlfriend's dachshund whose coat is the same colour.

April 5, 2004 am 12:45am

0.0/5.0 0 ratings

Ingredients (All Grain, 17.5 L)

  • 4 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .260 kg Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .175 kg Weyermann CaraAroma®; Weyermann

    Weyermann CaraAroma®; Weyermann

    Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer

  • 1 kg Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • .300 kg Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • .300 kg Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • .450 kg Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 25 g East Kent Goldings - 6.6 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 20 g Hallertauer Hersbrucker - 2.9 AA% pellets; boiled 30 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 15 g Saaz - 7.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 5 g cardamom, 5g pimento, 1/4 tsp g of p - steep - (omitted from calculations)

    cardamom, 5g pimento, 1/4 tsp g of p - steep

  • 20 g coriander - steep - (omitted from calculations)

    coriander - steep

  • White Labs WLP530 Abbey Ale

    White Labs WLP530 Abbey Ale

    Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

mashed 68ºC 90'. slowwww sparge owing to rye. boiled an hour before adding hops. Saaz is NZ Saaz - adds a nice passionfruit smell to the stew of esters, malt and spice. crazy primary ferment (at 22-25ºC) got it down to 1017 in 5 days! 1014 at racking. 2ndary 3 weeks at 14ºC.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.090 1.075 - 1.110
Terminal Gravity: 1.014 1.010 - 1.024
Color: 17.8 SRM 12 - 22
Alcohol: 10.2% ABV 8% - 11%
Bitterness: 35.3 IBU 20 - 35

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