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Beltrap

Beltrap

Belgian Dark Strong Ale : All Grain : 5 gal

Yeahman

Back to belgian

December 28, 2012 at 11:01am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 15 lbs Pilsner Malt; Rahr

    Pilsner Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .25 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .125 lbs Special B Malt; Castle Malting

    Special B Malt; Castle Malting

    Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

  • 1 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1.4 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.50 oz Saaz - 5.0 AA% pellets; boiled 5 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.089 1.075 - 1.110
Terminal Gravity: 1.015 1.010 - 1.024
Color: 11.3 SRM 12 - 22
Alcohol: 9.8% ABV 8.00% - 11.00%
Bitterness: 29.5 IBU 20.00 - 35.00

Discussion

Yeahman

SG

2013-01-04 1:50pm

1.092

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