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Fangorn Forest

Fangorn Forest

Belgian Dark Strong Ale • All Grain • 5.25 gal

The Inebriati

Rochefort 10 clone Belgian Dark Strong Ale

September 19, 2015  11:46pm

0.0/5.0 0 ratings

Ingredients (All Grain5.25 gal)

  • 12 lbs Pilsen Malt;Dingemans

    Pilsen Malt;Dingemans

    Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.

  • 1 lbs Munich Malt;Dingemans

    Munich Malt;Dingemans

    Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.

  • 0.25 lbs Belgian Special B

    Belgian Special B

  • 0.25 lbs De-Bittered Black Malt (Mout Roost 1400);Dingemans

    De-Bittered Black Malt (Mout Roost 1400);Dingemans

    Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

  • 1.5 lbs Belgian Candi Syrup;Dark Candi Inc.

    Belgian Candi Syrup;Dark Candi Inc.

    Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.

  • 1.0 lbs Candi Sugar Amber

    Candi Sugar Amber

    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.

  • 0.5 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.

  • 1.0 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 2 oz Hallertau -4.5 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz East Kent Goldings -5.0 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 5g Corriander seeds -tincture with vodka (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • Wyeast1214Belgian Abbey™

    Wyeast1214Belgian Abbey™

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

Notes

1.25 quart per pound of grain with 2 gallons to sparge. protein rest at 122 for 20 min 156 for 60 minutes 10 minutes at 165 for mash out. 1 week primary 4 weeks secondary Add coriander tincture in secondary Carbonate to 3.5 volumes

Style (BJCP)

Category: 18 -Belgian Strong Ale

Subcategory: E -Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.091 1.075 -1.110
Terminal Gravity: 1.016 1.010 -1.024
Color: 25.1 SRM 12 -22
Alcohol: 10.0% ABV 8% -11%
Bitterness: 32.3 IBU 20 -35

Discussion

Contemarsiglia

Priming

2016-06-13 2:25am

Hi, how much sugar or how many bar do you suggest for carbonation?

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