Extract - Belgian Dark Strong Ale
Recipe Type: Extract Yeast: Wyeast 3787 Yeast Starter: not initially, read remarks Additional Yeast or Yeast Starter: read yeast remarks Batch Size (Gallons): 4.3 Original Gravity: 1.107 Final Gravity: 1.023 IBU: 25.5 Boiling Time (Minutes): 60 Color: 26-26 SRM Primary Fermentation (# of Days & Temp): 28 days starting at 65f slowing bringing temp up to 74f Secondary Fermentation (# of Days & Temp): 2-4 months @ 70f Tasting Notes: At the end of primary very complex dark fruit and caramel sweetness with noticeable,
4.3 Gallons after boil / 1.107 OG / 1.023 FG / 25.5 IBU’s
9 lb Briess Pilsen Light DME
2 lb Dark Belgian candi sugar
1 lb Caramunich III
8 oz Aromatic Malt
4 oz Special B
1 oz Hallertau 3.8AA @ 60 min
2 oz Styrian 3.2AA @ 60 min
This will be headed to the secondary in a few days so it’s still pretty young. I’ll post more remarks in a few months
Initially pitched 2 Wyeast 3787 Activator (the big pack) which was still too low on the cell count according to Mr. Malty. I then bought 1 more Activator pack of the same yeast and made a 1.5 liter starter. I then pitched this about 5 days into fermentation.
Very complex dark fruit and caramel sweetness with noticeable, but much less, alcohol heat than expected.