My local brewpub has an AMAZING Belgian Dark Strong Ale, and I was curious about mocking up a recipe - Any suggestions?
Per their site:
Body: Full
Color: Coppery Brown
Grain: British Pale, Belgian Special B, German toasted Abbey, American Flaked Wheat
Bittering Hops: Northern Brewer, Czech Saaz
Finishing Hops: US Vanguard
Adjuncts: Belgian dark candi sugar
Original Gravity: 1.088
Estimated IBUs: 24.3
Alcohol By Volume: 9.2%
Complex, with a rich malty sweetness, fruity esters and significant alcohol with moderate spiciness.
The malt is rich and forward, with caramel and toast aroma. The esters give raisin, plum and dried cherry notes, with a subtle pepperiness.
This is not a Belgian that's going to get all clove and banana on you. The Belgian yeast strain we used gives us the fruity esters we were looking for, as well as the higher alcohol.
Per their site:
Body: Full
Color: Coppery Brown
Grain: British Pale, Belgian Special B, German toasted Abbey, American Flaked Wheat
Bittering Hops: Northern Brewer, Czech Saaz
Finishing Hops: US Vanguard
Adjuncts: Belgian dark candi sugar
Original Gravity: 1.088
Estimated IBUs: 24.3
Alcohol By Volume: 9.2%
Complex, with a rich malty sweetness, fruity esters and significant alcohol with moderate spiciness.
The malt is rich and forward, with caramel and toast aroma. The esters give raisin, plum and dried cherry notes, with a subtle pepperiness.
This is not a Belgian that's going to get all clove and banana on you. The Belgian yeast strain we used gives us the fruity esters we were looking for, as well as the higher alcohol.
