 |
 |
 |
 |
 |
 |
 |
Belgian Dark
Belgian Dark Strong Ale using dark Belgian sugars.
| Brewer: | West Wind | Email: | dteach2584@yahoo.com | |||||
| Beer: | Belgian Dark | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 24 IBU | |||||
| OG: | 1.081 | FG: | 1.012 | |||||
| Alcohol: | 8.9% v/v (7.0% w/w) | |||||||
| Water: | Standard Tacoma water. No additions. | |||||||
| Grain: | 6 lb. Belgian Pilsner 5 lb. American Vienna 1 lb. Belgian aromatic 1 lb. Belgian CaraMunich .5 lb. Belgian Special B 1 lb. Raw wheat |
|||||||
| Mash: | 70% efficiency | |||||||
| Simple infusion mash was used. Due to the amount of Pilsner, I should have used a protein rest at 130° for 15 or 20 minutes. Efficiency was low (just like I have with my Pilsners. |
||||||||
| Boil: | 90 minutes | SG 1.058 | 7 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Boiled 90+ minutes to get rid of any DMS precursors due to the Pilsner malt (also to boost up the gravity). Also, I should add the sugar later in the process,not during the boil to help with the fermentation. Maybe 3 days into fermentation along with a DME 1.080 kicker. |
||||||||
| Hops: | 2 oz. Saaz (3.75% AA, 60 min.) | |||||||
| Yeast: | WLP 500 Belgian Strong Ale, decent yeast starter for 24 hours | |||||||
| Log: | Note: I also used .5 lb of Melanoidin malt in the grist. Cooled with new heat exchanger. It went slower (won't cool down as fast as I would have liked. It was my first time using the chiller. |
|||||||
| Carbonation: | 2.2 volumes | Keg: 8.1 psi @ 38°F | ||||||
| I will force carbonate at 10 psi and a temperature of 38 degrees. | ||||||||
Recipe posted 02/27/11.
