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Old 04-27-2010, 05:02 PM   #1
Kickass
Recipes 
 
Jan 2009
Wichita, KS
Posts: 227
Liked 2 Times on 2 Posts


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

Wyeast 3787

Irish moss
Wyeast nutrient



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


*Yeast Remarks*

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.


*Tasting Remarks*

Very complex dark fruit and caramel sweetness with noticeable, but much less, alcohol heat than expected.


 
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Old 06-11-2010, 09:27 PM   #2
fredthecat
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Dec 2009
the world
Posts: 495
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did you do a decoction mash? im hoping to do a dark strong soon but am wondering where the sweetness comes from. does dark or amber candi sugar contribute dryness or does it add a bit of sweetness?

 
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Old 06-12-2010, 12:35 AM   #3
Kickass
Recipes 
 
Jan 2009
Wichita, KS
Posts: 227
Liked 2 Times on 2 Posts


I did not do a decoction mash. As an extract brewer I actually had to google what that even meant.

With all the fermentables present (1.107 OG in my case) the sweetness comes from any residual sugar, the malt and candi. The candi sugar finishes pretty dry but it’s not 100% fermented out so it does lend some sweetness.

I’ll be bottling this in 2 weeks when I return from a work trip. I’ll post more tasting notes then.

 
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Old 06-12-2010, 06:37 AM   #4
fredthecat
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Dec 2009
the world
Posts: 495
Liked 14 Times on 14 Posts


cool thanks! yeah i forgot about total FG, as long as its p high it should be pretty sweet

 
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Old 11-06-2011, 07:04 AM   #5
NailIV
Recipes 
 
Sep 2011
Posts: 5

Came across this thread a day after doing my own, using what I could get from my admittedly a bit average LBS. I like the extra steeping grains you were able to get for yours. Being my 4th ever brew it was a big step up to do such a big beer. Recipe as follows. (note the metric here in Oz)

17 litre batch with 12 litre boil
1.5 kg Light LME
2.5 kg Pils DME
.25 kg Dark candi sugar
.25 kg honey

40 gm Hallertau 60 mins
25 gm Tettenger 60 mins
25 gm Goldings Styrian 5 mins

1.5 sachets Danstar T58 (no liquid available)
I'll add a bit of yeast with the priming sugar

OG 1.085
Expected FG 1.022

I noticed fermentation kicking off after 4 hours and by morning was VERY active with the temp a bit higher than I wanted 28 C. I had wrapped it in a wet towel but it was still going mad.

I'm planning about 10 days primary, then 20 secondary before bottling and leaving it as long as I able. 2 months min would be nice.

How is yours going?

 
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Old 11-06-2011, 07:12 AM   #6
NailIV
Recipes 
 
Sep 2011
Posts: 5

Whoops forgot to add the
0.5 kg CaraMunich
0.05 Black Patent
Steeped for 30 mins at 68 C

 
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