Here is a second round 2006 NHC gold medal winner: brewed by Jamil Zainasheff Belgian Strong Dark Ale A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 18-D Strong Belgian Ale, Belgian Strong Dark Ale Min OG: 1.065 Max OG: 1.098 Min IBU: 25 Max IBU: 40 Min Clr: 7 Max Clr: 20 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 23.00 Anticipated OG: 1.103 Plato: 24.39 Anticipated SRM: 21.2 Anticipated IBU: 31.4 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 12.00 Percent Per Hour Pre-Boil Wort Size: 7.32 Gal Pre-Boil Gravity: 1.084 SG 20.31 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 65.2 15.00 lbs. Pilsener Germany 1.038 2 4.3 1.00 lbs. Aromatic Malt Belgium 1.036 25 13.0 3.00 lbs. Munich Malt Germany 1.037 8 4.3 1.00 lbs. CaraMunich Malt Belgium 1.033 75 4.3 1.00 lbs. Special B Malt Belgian 1.030 120 2.2 0.50 lbs. Wheat Malt Germany 1.039 2 2.2 0.50 lbs. Melanoidin Malt 1.033 35 4.3 1.00 lbs. Cane Sugar 1.047 0 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 2.20 oz. Hallertauer Pellet 4.40 31.4 60 min. Yeast ----- White Labs WLP570 Belgian Golden Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 22.00 Water Qts: 28.60 - Before Additional Infusions Water Gal: 7.15 - Before Additional Infusions Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions Saccharification Rest Temp : 153 Time: 60 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 60 Total Mash Volume Gal: 8.91 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.