Belgian Strong Dark Ale
Batch Size:
5 gal.
Brewed By: Adam Swavely
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Ale Malt
12
62.9
Munich Malt
3
15.7
Crystal (20L)
2
10.5
Black Patent
.065
0.3
Brown Sugar (dark)
1
5.2
Honey
1
5.2
Total Weight
19.07
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
174.3°F
4.8 gal.
3.7 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hallertauer - Pellet
3
2
60
18.6
Kent Goldings - Pellet
4.5
1
60
13.9
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
17 SRM
1.095
11.3
89.5
1.03
FG
IBU
Calories
Target BV
1.010
32.5
408
(per 16 oz. Pint)
0.86
Target Beer Style Info. & Typical Ingredients
STRONG BELGIAN ALE
Belgian Strong Dark Ale
SG Range: 1.075 to 1.110
FG Range: 1.010 to 1.024
IBU Range: 20 to 35
SRM Range: 12 to 22
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. 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. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WYeast 1388 Belgian Strong Ale
Fermentaion Temp: 68°F