Belgian Dark Strong

My first attempt at a Strong Dark, includes homemade dark candi syrup in the primary. Brew date: 9/29/10

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Belgian Dark Strong		Style:	Belgian Strong Ale
Type:	All grain		Size:	5.5 gallons
Color:	41 HCU (~19 SRM)		Bitterness:	32 IBU
OG:	1.092		FG:	1.015
Alcohol:	10.0% v/v (7.8% w/w)
Water:	RO water with pH buffer added to balance pH of mash to 5.2. 1/2 tsp chalk added to mash.
Grain:	1 lb. German Light Munich 10 oz. Belgian biscuit 10 oz. Flaked wheat 10 oz. Belgian Special B 11 lb. 4 oz. Belgian Pilsner 11 oz. Belgian aromatic
Mash:	82% efficiency
	Overnight mash. Start mash at 149*F. In the morning add boiling water to raise mash temp to 168*F for ten minute mashout.
Boil:	90 minutes	SG 1.060	8.5 gallons
	1.5 lb. Homemade dark candi sugar
	Wirfloc tab at 15 mins left. Wyeast yeast nutrient added at 5 mins left.
Hops:	1.0 oz. Northern Brewer (8.5% AA, 75 min.) .25 oz. willamette (4.8% AA, 75 min.)
Yeast:	WLP 530 yeast cake from previous Belgian dubbel (OG: 1.070)
Carbonation:	Bottle condition with 2/3 cup + 1.5 tsp cane sugar... for just a tad extra carbonation.
Tasting:	(see me in a few months...)

Recipe posted 09/24/10.