Belgian Dark Strong Extract

[Rootski]

I've done a ton of reading on this style and have come up with an extract recipe that I will be brewing this weekend since I'm still preparing my AG equipment. It isn't perfect because I'm using some ingredients that I can get at a cheaper price (namely the LME). Critique please! I'm not trying to clone anything in particular, just get a nice Belgian dark strong to bottle, age, and enjoy.

5.25 gallon batch, 6 gallon boil

OG 1.092
Predicted FG 1.022 (a little higher than I'd like)

Fermentables
6 lb Gold LME
6 lb Marris Otter LME
2 lb Candi Syrup D180 (add one at 10 min, one at flameout)

Hops
1 oz Perle 60 min
0.5 oz Strisselspalt 15 min
0.5 oz Strisselspalt 5 min
Total IBU ~28

Others
Yeast nutrient
Irish Moss

Yeast
Wyeast 3787 - 3L starter already on the stir plate now

 

[giraffe]

Id use a pilsen lme if you can find it, Im not sure what the gold lme is, but you want the most fermentable extract you can get. Depending on how long you intend to age it, you may need more ibu. If its 6 months or more id do 35ibu, remember the bitterness fades with aging. Other than those quibbles it looks spot on.

Also, if you dont have tempeture control, id at least cover the carboy with wet towels. A 1.090 belgian will have a vigourous long fermentation, that will make alot of internal heat

 

[Rootski]

Thanks! I wanted to use Pilsen LME but I could get the others for a good deal. Turns out it's Gold LME and Munich LME, not Marris Otter. The hops are also lower on the AA than I had used in my calculations so I will be recalculating and adjusting to keep the IBUS up a little.