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1st Belgian Strong Dark 2.0
My first attempt at a Strong Dark, includes homemade dark candi syrup in the primary. 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 2.0 | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.066 | FG: | 1.015 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | RO water with brewing salts added to balance pH of mash to 5.2. | |||||||
| Grain: | 3 lb. German Light Munich 8 oz. Belgian biscuit 10.5 oz. Flaked wheat 10.5 oz. Belgian Special B 8 lb. American 2-row 9 oz. Belgian CaraMunich |
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| Mash: | 75% efficiency | |||||||
| Single infusion mash at 148*F for 60 minutes. Add boiling water to raise mash temp to 168*F for ten minute mashout. | ||||||||
| Boil: | 90 minutes | SG 1.043 | 8.5 gallons | |||||
| Wirfloc tab at 15 mins left. | ||||||||
| Hops: | 1 oz. Styrian Goldings (5.5% AA, 75 min.) .5 oz. Kent Goldings (5% AA, 15 min.) |
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| Yeast: | Pitched onto WLP550 cake. | |||||||
| Carbonation: | Bottle condition with 2/3 cup cane sugar. | |||||||
| Tasting: | (unbrewed) | |||||||
Recipe posted 05/23/10.
