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Dark Special "S"

Dark Special "S"

Belgian Specialty Ale • Partial Mash • 5 gal

Eurobeer

Brewed with licorice and paradise seed, this beer is reminiscent of New Belgium 1554 but more complex. I've brewed several good recipes so far, but this is the only one I felt urgent need to share. So good luck and enjoy! Prost!

March 23, 2005 pm 02:59pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 3.0 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1.0 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.25 lbs Belgian Special B

    Belgian Special B

  • 0.25 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 4.0 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 0.65 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.

  • 0.25 lbs Dark Brown Sugar

    Dark Brown Sugar

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

  • 1.6 oz Hallertauer Hersbrucker - 4.5 AA% whole; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 0.5 oz Saaz - 5.0 AA% whole; boiled 15 min

    Saaz

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

  • 0.5 oz Tettnanger - 4.5 AA% whole; boiled 1 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 g paradise seed - (omitted from calculations)

    paradise seed

  • 0.5 oz licorice root - (omitted from calculations)

    licorice root

  • White Labs WLP510 Bastogne Belgian Ale Yeast

    White Labs WLP510 Bastogne Belgian Ale Yeast

    A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Mash @150 for 90min.... Boil for 60 min.; Used Piloncillo for dark brown sugar. Add licorice (half stick,)@45min. Add seed @15 & 1; @ 75/25 ratio, respectively. Add boiling water as need. Cool, pitch. Update- OG1.063 Brewed this last month and racked onto a yeast cake from a dubble I made a week prior. Fermantation was FAST, in two days it was complete (no shit,) and I did NOT use a secondary. I bottled straight from the 6.5Gal carboy primary 2 weeks after fermentation was complete (16days total,) and used just over 1.25 cups wheat DME to bottle for slightly heavier carbonation (came out just right,) and conditioned @65F for 2 weeks. Beer is amazing, comparable to New Belgium 1554 but more complex. Should develop with age, but it is excellent now. I will be making this one again. If you like dark Belgian specials, then try this one. VERY smooth and rich. Well balanced IMO and I also believe that is the most important aspect to brewing. So try it.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: E - Belgian Specialty Ale

Range for this Style
Original Gravity: 1.068 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 25.8 SRM 1 - 50
Alcohol: 7.0% ABV 2.5% - 14.5%
Bitterness: 28.7 IBU 0 - 100

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