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A Pearl for Pepper
Belgian Dark Strong Ale • Extract • 5 gal
brew date 12/07/07
December 3, 2007 am 01:01am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 7 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.
- 1.5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2.0 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.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
Hallertau - 4.5 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.0 oz
Styrian Goldings - 6.0 AA% pellets; boiled 5 min
Styrian Goldings
Mild, pleasant.
- 2 lb
dr pepper - (omitted from calculations)
dr pepper
- 1 oz
coriander 30 min cracked - (omitted from calculations)
coriander 30 min cracked
- 1 oz
Star anise - (omitted from calculations)
Star anise
- 1 oz
green Peppercorns cracked - (omitted from calculations)
green Peppercorns cracked
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.098 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.024 | |
| Color: | 30.8 SRM | 12 - 22 | |
| Alcohol: | 10.8% ABV | 8% - 11% | |
| Bitterness: | 34.3 IBU | 20 - 35 | |
Discussion
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