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:	47 HCU (~21 SRM)		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
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
	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.)
Yeast:	Pitched onto WLP550 cake.
Carbonation:	Bottle condition with 3/4 cup cane sugar.

Recipe posted 01/23/10.