Belgian Strong Dark

First attempt at a wildly strong vaguely Belgian-style
dark ale. I intended to add a couple pounds of honey
to the boil but in the heat of brew day forgot. It
turned out nice and rich and strong (though not *wildly*
strong) anyway.
***** This is a parti-gyle recipe. *****

Brewer:	Joel Plutchak		Email:	plutchak@uiuc.edu
Beer:	Belgian Strong Dark		Style:	Belgian Strong Ale
Type:	All grain		Size:	5 gallons
Color:	97 HCU (~34 SRM)		Bitterness:	51 IBU
OG:	1.107		FG:	1.027
Alcohol:	10.3% v/v (8.1% w/w)
Water:	A milliliter of lactic acid in the sparge water.
Grain:	24 lb. British Pilsner 2 lb. Belgian aromatic 1 lb. Belgian Special B 8 oz. Belgian CaraMunich 4 oz. Belgian chocolate 1 lb. Belgian biscuit 1 lb. Belgian Munich
Mash:	49% efficiency
	Mashed at 159° F for 105 minutes. Please note: This grain bill was for a parti-gyle brew session-- the first runnings made up the Strong Dark Ale, with the second runnings being a Dubbel on the lighter end of the specs.
Boil:	120 minutes	SG 1.082	6.5 gallons
	Irish Moss last 10 minutes of boil.
Hops:	2 oz. Northern Brewer (7.2% AA, 60 min.) 2 oz. Tettnanger (4.5% AA, 20 min.) 0.5 oz. Saaz (aroma)
Yeast:	White Labs Trappist; large active starter.
Log:	Ferment at 65F ambient temperature.
Carbonation:	3/4 cup corn sugar priming. Could've used a bit more for higher carbonation.
Tasting:	When young, nice thick rich flavor with good phenols and esters. Took a first place at a decent-sized competition. A year later was too oxidized for my tastes, but the last two bottles took Best of Show at a small competition.

Recipe posted 12/04/01.