Last Updated: March 01, 2007

Dark Belgian Strong
Batch45
9Nov06

Style Guidelines

BJCP 18E Belgian Dark Strong Ale

OG = 1.075 - 1.110+

FG = 1.010 - 1.024

IBUs = 15 - 25+

SRMs = 15 - 20

%ABV = 8 - 12+

13# Durst Turbo Pils Malt

1/2# Dingeman's CaraMunich Malt

1/4# Dingeman's Debittered Black Malt

1/4# Dingeman's Special B

2# Brown Sugar

1tbl 5.2 Stabilizer
2oz Saaz (3.3%aa) Bittering Hops - 60min

1capsule Servomyces - 15min

1tsp Irish Moss - 15min

1oz Saaz (3.3%aa) Aroma Hops - 1min

Wyeast #1762 Abbey II Yeast (1019208 MFG7Aug06)

Single Infusion Mash, Batch Sparge

Sacchrafication Rest 150dF/90min - Infuse 4.5gal @ 162dF

1st Mash Out 170dF/10min - Infuse 2gal @ 212dF

2nd Mash Out 170dF/10min - Infuse 3.5gal @ 170dF

Batch Size = 5.5gal

70min boil

?70% Efficiency

OG = 1.072
FG = 1.010

SRMs = 20.2**

IBUs = 27.2**
8%abv
** Estimated w/ProMash

Brewing Notes:

• 8Nov - Starter - 1/2cup ELDME and 16oz Water.

• 10Nov - Brewed w/Kyle.

• 8:40 - Heating strike water.

• 9:00 - Dough in.

• 9:10 - Check temp = 148dF.

• 10:05 - Heating mashout #2 water.

• 10:22 - Heating mashout #1 water.

• 10:35 - Mashout #1.  Temp=138dF

• 10:45 - Sparge#1.

• 10:50 - Mashout #2

• 10:55 - Sparge#2 - Total of +8gal collected.

• 11:00 - Heating.

• 11:20 - Boil.

• 11:45 - Add brown sugar and 1st hop addition.

• 12:30 - Servo and Irish Moss.

• 12:35 - Chiller in.

• 12:45 - 2nd hop addition (no bag)

• 12:46 - Chilling.

• 1:20 - 60sec O2.

• 1:30 - Pitched.

• 10Nov - Violent Blowoff!

• 24Nov - Racked.  SG=1.010 @ 72dF.

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Bottling/Kegging Notes:

• 1Mar - Kegged.

Tasting Notes:

• -

This is an original recipe.

$25 Ingredients

$10 Water