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Mmmm...Belgian
Belgian Dark Strong Ale • All Grain • 5 gal
Brew it in the summer and age it till Christmas.
June 4, 2005 pm 08:50pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 16 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
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Spalt Spalter - 4.7 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
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.
Notes
Mash at 150 for 90 minutes. Take two gallons of the first runnings and caramelize down to a thick syrup. Ferment warm, ideally at 80F for maximum ester production. Ages well.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.101 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.024 | |
| Color: | 22.3 SRM | 12 - 22 | |
| Alcohol: | 11.1% ABV | 8% - 11% | |
| Bitterness: | 22.1 IBU | 20 - 35 | |
Discussion
Slightly different...
2005-06-08 1:49pm
Brewed this past Sunday, and I didn't end up with as much wort as I had planned on. OG was 1.104. Fermenting like crazy in the back room of my house. I will update as I transfer and bottle.
Taste test
2005-06-14 12:24pm
Took a hydrometer reading, it is down to 1.024 after 9 days of primary. Probably will rack after a total of 14 days. Does not taste bad at all for such a high gravity beer. Alcoholic strength is evident, a big bold mouthfeel that is slightly slick on the tongue, and the classic spicy, phenolic Belgian character from the yeast. I am looking forward to tasting the final product...I just wish it didn't have to age so long!
Racked to Secondary
2005-06-19 10:37pm
Racked this past Wednesday, and the yeast still appears to be chewing on the sugars, as there are a few bubbles on the surface of the secondary.
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