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John’s Belgian Dark Strong - Belgian Dark Strong Ale - 2007 National Homebrew Competition Winner
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INGREDIENTS
For 5 Gallons (19 L)
10.75 lb (4.88 kg) pale malt
1.75 lb (0.79 kg) dextrin malt
1.0 lb (0.45 kg) Vienna malt
1.0 lb (0.45 kg) aromatic malt
1.0 lb (0.45 kg) Special B malt
13.0 oz (369 g) flaked barley
0.75 lb (340 g) wheat malt
0.5 lb (227 g) biscuit malt
2.0 oz (57 g) chocolate malt
3.0 lb piloncillo sugar (in kettle)
1.0 oz (28 g) Styrian Goldings pellet hops, 4% a.a. (60 min.)
0.75 oz (21 g) Styrian Goldings pellet hops, 4.9% a.a. (30 min.)
White Labs WLP 500 Trappist ale yeast (1 L starter)
SPECIFICATIONS
Original Gravity: 1.097
Final Gravity: 1.012
ABV: 11.16%
DIRECTIONS
Mash in grains at 153° F (67° C) for 60 minutes. Raise to 168° F (76° C) and mash out for 10 minutes.
Primary fermentation for 7 days at 70-74°F (21-23°C) in glass.
Secondary fermentation for 40 days at 70°F (21°C) in glass.
Forced CO2 to carbonate.
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