Belgian Strong Ale

Nov 10, 08:03 PM

Brewing a strong ale this weekend. Shooting or a gravity in the high 90’s (1.095 or better). I will be adding some cocoa nibs to get a chocolate taste/hint. I am hoping for something along the lines of St Bernadus ABT12 or Brassierre des Rocs Grand Cru.

Here is the recipe I will be following;

Style: Belgian Dark Strong Ale
TYPE: All Grain

Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.092 SG
Estimated Color: 18.9 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item
14 lbs Belgian Pale Malt (3.0 SRM)
8.0 oz Aromatic Malt (26.0 SRM)
8.0 oz Caramel Malt – 120L (Briess) (120.0 SRM)
8.0 oz Caramel/Crystal Malt – 60L (60.0 SRM)
8.0 oz Special B Malt (100.0 SRM)
1.00 oz Pearle [8.20 %] (60 min)
0.50 oz Pearle [8.20 %] (15 min)
1.00 oz Cocoa Nibs (Boil 5.0 min)
1 lbs Brown Sugar, Light (8.0 SRM)
1 lbs Candi Sugar, Amber (40.0 SRM)
1 lbs Candi Sugar, Clear (0.5 SRM)
1 Pkgs Abbey Ale (White Labs #WLP530)

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16.00 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.01 qt of water at 167.1 F 155.0 F

Les

Beer,

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Comment

Did not brew this one when I planned too – the yeast I had on hand for the Pilsener was getting close to the “use by” date, so the Belgian Strong Ale was postponed. Brewing it today, 27 Nov.

Les · Saturday November 27, 2010 · #

 
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