Belgian Strong Dark Ale
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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18-E Belgian Strong Ale, Belgian Dark Strong Ale
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Min OG:
|
1.075
|
Max OG:
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1.132
|
|
|
Min IBU:
|
15
|
Max IBU:
|
35
|
|
|
Min Clr:
|
14
|
Max Clr:
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20
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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6.00
|
Wort Size (Gal):
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6.00
|
|
Total Grain (Lbs):
|
23.00
|
|
|
|
Anticipated OG:
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1.103
|
Plato:
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24.39
|
|
Anticipated SRM:
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20.0
|
|
|
|
Anticipated IBU:
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31.4
|
|
|
|
Brewhouse Efficiency:
|
70
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
%
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Amount
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Name
|
Origin
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Extract
|
SRM
|
|
65.2
|
15.00 lbs.
|
Pilsener
|
Germany
|
1.066
|
2
|
|
13.0
|
3.00 lbs.
|
Munich Malt
|
Germany
|
1.013
|
8
|
|
4.3
|
1.00 lbs.
|
Aromatic Malt
|
Belgium
|
1.004
|
20
|
|
4.3
|
1.00 lbs.
|
Cane Sugar
|
|
1.008
|
0
|
|
4.3
|
1.00 lbs.
|
CaraMunich Malt
|
Belgium
|
1.004
|
60
|
|
4.3
|
1.00 lbs.
|
Special B Malt
|
Belgian
|
1.003
|
120
|
|
2.2
|
0.50 lbs.
|
Melanoidin Malt
|
|
1.002
|
30
|
|
2.2
|
0.50 lbs.
|
Wheat Malt
|
Germany
|
1.002
|
2
|
Exract represented as SG.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.42 oz.
|
Hallertauer
|
Pellet
|
4.00
|
31.4
|
60 min
|
White Labs WLP530 Abbey Ale
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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22.00
|
|
|
Water Qts:
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28.60
|
Before Additional Infusions
|
|
Water Gal:
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7.15
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.30
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
|
153
|
60 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
|
60 Min
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Total Mash Volume Gal: 8.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |