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Dark and Strong
Belgian Dark Strong Ale • Partial Mash • 5 gal
Planning to brew next weekend...any comments appreciated
October 14, 2007 pm 02:33pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.0 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.125 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 6.6 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 2 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.
- 1.0 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.50 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.024 | |
| Color: | 16.5 SRM | 12 - 22 | |
| Alcohol: | 9.4% ABV | 8% - 11% | |
| Bitterness: | 21.0 IBU | 20 - 35 | |
Discussion
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