Hi,
Here a recipe that I have been made few time, really sweet and strong, you can increase amount of malt to get a higer initial density. I can adapt the recipe but you will already have a good idea (any question let me know)
Brew Type: All Grain Date: 7/02/2005
Style: Belgian Blond Ale Brewer: peter
Batch Size: 41,00 L
Boil Volume: 46,93 L Boil Time: 60 min
Equipment: Ma pico
Ingredients
Amount Item Type % or IBU
7,00 kg Pale Malt (2 Row) Bel (5,9 EBC) Grain 65,1 %
1,00 kg Corn, Flaked (2,6 EBC) Grain 9,3 %
0,50 kg Wheat, Flaked (3,2 EBC) Grain 4,7 %
50,00 gm Fuggles [5,70%] (75 min) Hops 15,9 IBU
20,00 gm Fuggles [5,70%] (30 min) Hops 4,7 IBU
15,00 gm Saaz [3,10%] (15 min) Hops 1,2 IBU
20,00 gm Coriander Seed (Boil 5,0 min) Misc
20,00 gm Orange Peel, Bitter (Boil 15,0 min) Misc
1,25 kg Cane (Beet) Sugar (0,0 EBC) Sugar 11,6 %
1,00 kg Candi Sugar, Clear (1,0 EBC) Sugar 9,3 %
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Beer Profile
Estimated Original Gravity: 1,064 SG (1,062-1,075 SG) Measured Original Gravity: 1,010 SG
Estimated Final Gravity: 1,016 SG (1,008-1,016 SG) Measured Final Gravity: 1,005 SG
Estimated Color: 8,6 EBC (7,9-11,8 EBC) Color [Color]
Bitterness: 21,8 IBU (20,0-30,0 IBU) Alpha Acid Units: 1,5 AAU
Estimated Alcohol by Volume: 6,2 % (6,0-7,5 %) Actual Alcohol by Volume: 0,6 %
Actual Calories: 90 cal/l
Mash Profile
Name: My mash Mash Tun Weight: 8,00 kg
Mash Grain Weight: 8,50 kg Mash PH: 5,4 PH
Name Description Step Temp Step Time
Protein Rest Heat to 50,0 C over 50,0 C 30 min
Palier 63 Heat to 63,0 C over 63,0 C 30 min
68 Heat to 68,3 C over 68,3 C 30 min
Palier 78 + filtration Heat to 78,0 C over 78,0 C 10 min
