This is a 3-gallon Recipe for a Belgian Dark Strong Ale that will use some local honey instead of candi sugar. The honey will make up 17% of the fermentables.
OG - 1.080
IBU - 25.1
SRM - 21.1 Least sure of this number with the honey.
ABV - 9.5%
Grain Bill -
6 lb Pale Malt
0.5 lb Biscuit Malt
0.5 lb Caramunich Malt
0.25 lb Aromatic Malt
1.5 lb Dark Honey (Wildflower honey I purchased at a local farmers market.)
Hop Schedule -
0.6 oz Northern Brewer 60 mins
Yeast -
White Labs #WLP530
The honey I am using is very dark, and has intense plum and other dark fruit flavors. It really reminds me of the flavors in the Deep Amber candi syrup I made at home following this post (https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/)
I'm estimating this honey at 80 SRM, picture attached. That is a small amount, and in the jar it looks like molasses.
Please let me know if there is anything you would change or any feedback on the recipe.
OG - 1.080
IBU - 25.1
SRM - 21.1 Least sure of this number with the honey.
ABV - 9.5%
Grain Bill -
6 lb Pale Malt
0.5 lb Biscuit Malt
0.5 lb Caramunich Malt
0.25 lb Aromatic Malt
1.5 lb Dark Honey (Wildflower honey I purchased at a local farmers market.)
Hop Schedule -
0.6 oz Northern Brewer 60 mins
Yeast -
White Labs #WLP530
The honey I am using is very dark, and has intense plum and other dark fruit flavors. It really reminds me of the flavors in the Deep Amber candi syrup I made at home following this post (https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/)
I'm estimating this honey at 80 SRM, picture attached. That is a small amount, and in the jar it looks like molasses.
Please let me know if there is anything you would change or any feedback on the recipe.