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26D1. Belgian Dark Strong Ale

339 calories 31 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 339 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Thursday September 7th 2017
1.102
1.021
10.62%
30.78
15.61
5.43
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 43%
6 lb Belgian - Munich6 lb Munich 38 6 32.2%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 2.7%
2 lb Cane Sugar2 lb Cane Sugar 46 0 10.7%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 1.3%
12 oz Belgian - CaraMunich12 oz CaraMunich - (late addition) 33 50 4%
10 oz Belgian - Special B10 oz Special B - (late addition) 34 115 3.4%
8 oz Maltodextrin8 oz Maltodextrin 39 0 2.7%
18.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 8.2 Boil 60 min 30.78 100%
 
Mash Guidelines
Amount Description Type Temp Time
6.05 gal Single Infusion Infusion 152 °F 90 min
3.89 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
9.48 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10.25 g Gypsum Water Agt Mash 1 hr.
0.92 g Chalk Water Agt Mash 1 hr.
2.21 g Magnesium Chloride Water Agt Mash 1 hr.
5.85 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 630 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

Belgian Wheat:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

CaraMunich and Special B Malt:
Add after mash-out, during vorlauf.

Cane Sugar:
Add to boil kettle.

Add the crystal malt and Special B after mash-out, during vorlauf.
Aromatic malt is used to enhance the malt flavor.
Maltodextrin to add body.

Step mash:
122-131 10-20 min
142-146
154-162

Slowly raise temperature to 72◦F by the last 1/3 of fermentation.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Aroma:
Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.

Appearance:
Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.

Flavor:
Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.

Mouthfeel:
High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.

Comments:
Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.

History:
Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after.

Characteristic Ingredients:
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background.

Style Comparison:
Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.

Vital Statistics:
OG: 1.075 – 1.110
FG: 1.010 – 1.024
IBUs: 20 – 35
SRM: 12 – 22
ABV: 8.0 – 12.0%

Commercial Examples:
Achel Extra Brune, Boulevard the Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12

Tags:
very-high-strength, amber-color, top-fermented, western-Europe, traditional-style, malty

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  • Last Updated: 2019-10-29 22:02 UTC
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