Belgian Style Strong II

This is a similar recipe to the one I posted that was an all grain
attempt at a Trappist type ale. I've done this one, making a mash
and then fortifying it with extract and candi sugar. It's really
pretty good, give it a go.

Brewer:	Tom Ellis		Email:	tellis@lm.com
Beer:	Belgian Style Strong II		Style:	Belgian Strong Ale
Type:	Partial mash		Size:	4 gallons
Color:	63 HCU (~26 SRM)		Bitterness:	25 IBU
OG:	1.093		FG:	1.020
Alcohol:	9.5% v/v (7.4% w/w)
Water:	Soft water is best for this one.
Grain:	8 lb. Belgian pale
Mash:	70% efficiency
	Mash the grains in two gallons of water at 152-154° F.
Boil:	120 minutes	SG 1.083	4.5 gallons
	2 lb. Amber malt extract 2 lb. Belgian candi sugar
	Irish Moss at 20 mins before the end of the boil. I boil it down a bit, but not as much as my all grain version. I added .75 oz crushed coriander at the end of the boil to this one.
Hops:	1 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Tettnanger (aroma)
Yeast:	I used two vials of Pitch 5 YTS003 Belgian Ale Yeast, from Yeast Tech Laboratories. You could probably use any Belgian Ale yeast with a good ethanol tolerance.
Log:	I know this is an odd batch size, it was an experiment that worked out very, very well.
Carbonation:	2.2 volumes	Dried Malt Extract: 4.83 oz. for 3.75 gallons @ 72°F
Tasting:	Really good. I just opened the first bottle, only a week old and while it is green, it tastes more like a Chimay Blue than my all grain version. The all grain is great, just different. I'll update this (if I remember) in 3 months or so, after it ages a bit.

Recipe posted 07/02/99.