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1st Belgian Strong Dark
My first attempt at a Strong Dark, includes raisins in the secondary and homemade Belgian dark candi syrup at the end of the boil. I haven't brewed it yet, but I will update the recipe notes once it's brewed/tasted.
| Brewer: | Matthew R. | Email: | mathstew@gmail.com | |||||
| Beer: | 1st Belgian Strong Dark | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.087 | FG: | 1.024 | |||||
| Alcohol: | 8.1% v/v (6.4% w/w) | |||||||
| Water: | RO water with chalk added to balance pH of mash to 5.2. | |||||||
| Grain: | 3.5 lb. German Light Munich .5 lb. Belgian biscuit .5 lb. Flaked wheat .75 lb. Belgian Special B 10 lb. American 2-row .5 lb. Belgian CaraVienne |
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| Mash: | 68% efficiency | |||||||
| Single infusion mash at 150F for 90 minutes. Add 3.1 gallons boiling water to raise mash temp to ~170 for mashout. | ||||||||
| Boil: | 90 minutes | SG 1.056 | 8.5 gallons | |||||
| 2 lb. Homemade dark candi sugar added at flameout .33 lb. Chopped raisins simmered in water for 5 minutes, then added to the secondary |
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| Wirfloc tab at 5 mins left. | ||||||||
| Hops: | 1.25 oz. Hallertauer (4.25% AA, 75 min.) 1.25 oz. Kent Goldings (5% AA, 20 min.) |
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| Yeast: | Pitched onto WLP550 cake. | |||||||
| Carbonation: | Bottle condition with 3/4 cup cane sugar. | |||||||
Recipe posted 01/23/10.