Strong Belgian Style Ale

I've brewed this one a few times, the first bottles are ready now
after a few months of cellaring, and I wasn't dissapointed. This
is an original recipe, but it really isn't any different than your
'standard' style Abbey or Trappist strong ale. I was shooting
for a Chimay Blue style here.

Brewer:	Tom Ellis		Email:	tellis@lm.com
Beer:	Strong Belgian Style Ale		Style:	Belgian Strong Ale
Type:	All grain		Size:	5 gallons
Color:	39 HCU (~18 SRM)		Bitterness:	25 IBU
OG:	1.101		FG:	1.018
Alcohol:	10.8% v/v (8.4% w/w)
Water:	Soft water is preferable for this one. If it is a little acidic that is perfectly acceptable.
Grain:	16 lb. Belgian pale 1 lb. British crystal 50-60L
Mash:	70% efficiency
	Thick mash, single step infusion at 152° -154°
Boil:	180 minutes	SG 1.072	7 gallons
	1.5 lb. Belgian candi sugar
	I add Irish Moss about 20 minutes before the end of the boil. The long boil is to get the 7 gallons of initial wort down to the 5 that we are going to pitch in. It also imparts a nice ruby note to the deep brown color of this ale. Add an ounce of crushed coriander seed at the very end of the boil.
Hops:	1 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Saaz (3.75% AA, 45 min.) 1 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Any Belgian Ale yeast, one that has a high ethanol tolerance. Either use a good starter, or pitch several doses of your yeast. Oxygenating the cooled wort both prior to and in the first few hours after pitching is important.
Log:	Primary Fermentation: 7 days (can be quite explosive) Secondary Fermentation: 10 days Conditioning: 3 months to a year
Carbonation:	2.2 volumes	Dried Malt Extract: 5.80 oz. for 4.5 gallons @ 72°F
	I add fresh yeast, the same that I use for the primary fermentation. This helps ensure a properly carbonated beer.
Tasting:	The first bottle I opened, three months after brewing, was really good. I have two other batches in various stages of conditioning now, I want to experiement with bottling it in wine bottles.

Recipe posted 06/29/99.