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First Dark
Belgian Specialty Ale • Extract • 6.08 gal
This beer is long finished and it was really good.
April 10, 2006 pm 06:29pm
0.0/5.0 0 ratings
Ingredients (Extract, 6.08 gal)
- 7 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3 lbs
Candi Sugar Clear
Candi Sugar Clear
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.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 40 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Northern Brewer - 8.0 AA% whole; boiled 40 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
used champagne yeast
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 17.8 SRM | 1 - 50 | |
| Alcohol: | 6.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 28.4 IBU | 0 - 100 | |
Discussion
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