Belgian Strong Ale Idea

Hi all,

I'd like to first give you some background - this is only my 2nd all-grain brew, so I'm trying to keep it simple (as I don't have someone experienced to brew with). At any rate, I already have a 50 pound bag of Canadian 2-Row so I'd like for that to be the lion's share of my grain bill. Below is a recipe that I've developed on my own using BeerSmith with a few of my favorite elements from other Belgian Strong recipes I've found. Insight is welcome; I go to the HBS tomorrow and can make another trip on Friday morning. Brew starts midday Friday, so I'm basically married to the Wyeast. I'll be making my starter Thursday afternoon. Thanks in advance for feedback and advice!

Best,

Matt

Recipe: Clover Ridge Quadrupel
Style: Belgian Dark Strong Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.093 SG
Estimated Color: 21.4 SRM
Estimated IBU: 23.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.9 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 16.2 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.1 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 4 4.1 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.4 %
4.0 oz Carafoam (2.0 SRM) Grain 6 1.4 %
1 lbs 8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 7 8.1 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 8 19.0 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 30.0 mi Hop 9 2.7 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 10 1.7 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 11 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 18 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.25 qt of water at 169.2 F 156.0 F 45 min
Mash Out Add 8.50 qt of water at 202.8 F 168.0 F 10 min

Sparge: Fly sparge with 0.82 gal water at 168.0 F

Replace the black patent and carafoam with 8oz special B, this should get you some color and add those raisin flavors that the style wants. Use some belgian candi sugar or syrub in the 80L range instead of brown sugar, this, as well, will be more to style. Use munich instead of pilsner to get more maltiness, you've got your neutral base covered with the two row. Some caramunich would be nice as well. Don't forget to keep the temps down for the first week.

MrOH said:

Replace the black patent and carafoam with 8oz special B, this should get you some color and add those raisin flavors that the style wants. Use some belgian candi sugar or syrub in the 80L range instead of brown sugar, this, as well, will be more to style. Use munich instead of pilsner to get more maltiness, you've got your neutral base covered with the two row. Some caramunich would be nice as well. Don't forget to keep the temps down for the first week.

Click to expand...

Thanks for the reply and good advice... I'm totally "down" with replacing the Pilsner (not that I'd be too worried about DMS when it's only 17% of the bill), but I really don't like to do a 90m boil if I don't have to. I never heard of Special B, and after doing a little reading and checking out the numbers, I'm sold. I may or may not replace the sugar, just out of convenience - I'll check out what the HBS has on hand tomorrow. (I can just guarantee that I have dark brown sugar).

My only follow-up question from your response, and this is just for my understanding: I had the carafoam in there for head retention - is there something I added in the meantime that will satisfy that goal?

My only *new* question is in reference to my hop selection. I've seen the Styrian Goldings in a LOT from this style, but reconsidering the choice of hops for flavor and aroma additions (or do I just do my 1.5 oz of SG at 60 and then toss some hallertauer in at flame out)? I'd like to introduce anyone that reads this to my mind (which wanders and can't make decisions).


Recipe: Clover Ridge Quadrupel v2
Style: Belgian Dark Strong Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.093 SG
Estimated Color: 31.5 SRM
Estimated IBU: 23.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.3 %
3 lbs Caramunich Malt (56.0 SRM) Grain 2 15.6 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 3.9 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 4 3.9 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 2.6 %
4.0 oz Carafoam (2.0 SRM) Grain 6 1.3 %
2 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7 10.4 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 8 18.9 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 30.0 mi Hop 9 2.7 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 10 1.7 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 11 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 19 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.56 qt of water at 169.2 F 156.0 F 45 min
Mash Out Add 8.62 qt of water at 202.8 F 168.0 F 10 min

Sparge: Fly sparge with 0.74 gal water at 168.0 F
Notes:
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...And here it is. Did some grain testing and some reading about yeast; here's to hoping it turns out. Brew day tomorrow, the yeast are in the erlenmeyer flask even as I write! I'll let you know how it all goes; that Aromatic malt is something special, for sure!!

Matt

Recipe: Clover Ridge Quadrupel v2
Style: Belgian Dark Strong Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.093 SG
Estimated Color: 31.9 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.0 %
3 lbs Aromatic Malt (26.0 SRM) Grain 2 16.0 %
1 lbs Caramunich Malt (56.0 SRM) Grain 3 5.3 %
8.0 oz Special B Malt (180.0 SRM) Grain 4 2.7 %
4.0 oz Carafoam (2.0 SRM) Grain 5 1.3 %
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 6 5.3 %
1 lbs Candi Sugar, Amber (180.0 SRM) Sugar 7 5.3 %
2.00 oz Styrian Goldings [4.00 %] - Boil 60.0 mi Hop 8 20.5 IBUs
0.50 oz Styrian Goldings [4.00 %] - Boil 30.0 mi Hop 9 3.9 IBUs
0.25 oz Styrian Goldings [4.00 %] - Boil 15.0 mi Hop 10 1.3 IBUs
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 11 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 18 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.94 qt of water at 169.2 F 156.0 F 45 min
Mash Out Add 8.38 qt of water at 202.8 F 168.0 F 10 min

Sparge: Fly sparge with 0.90 gal water at 168.0 F
Notes:
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