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Recipe: Belgian Dark Strong Ale
Brewer: Eddie Spencer
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.107 SG
Estimated Color: 18.1 SRM
Estimated IBU: 25.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
11 lbs Pilsen (Dingemans) (1.6 SRM) Grain 59.46 %
2 lbs 8.0 oz Caramel Malt - 20L (Cargill) (20.0 SRM) Grain 13.51 %
2 lbs Caramel Malt - 60L (Cargill) (60.0 SRM) Grain 10.81 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 5.41 %
2.00 oz Styrian Goldings [5.40 %] (60 min) Hops 25.5 IBU
1.00 oz Hallertauer [4.80 %] (10 min) (Aroma Hop-Hops -
1.00 oz Irish Moss (Boil 10.0 min) Misc
4.00 gm Coriander Seed (Boil 5.0 min) Misc
2 lbs Invert Sugar (0.0 SRM) Sugar 10.81 %
1 Pkgs Belgian Style Ale Yeast Blend (White Labs Yeast-Ale

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 16.50 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 20.63 qt of water at 161.9 F 150.0 F

This yeast is a monster! Make sure to set a blow off on this one.

I let it bottle condition for four weeks at 70F which produced a nice 1/2 inch head that subsided into the beer rather quickly when served in my Orval goblet. Best served between 55-60F. Full of dark plum and raisin flavors with the coriander coming through at the end. The alcohol is a little hot but not a kick in the face. I used homemade invert sugar that I cooked to a deep red and then crystallized and stored in the freezer. Dark Candi would be fine as well.