Belgian Dark Strong Ale Double Drunk Monk Belgian Dark

[Moratorium]

Thanks for the update. So you decided to go longer on the primary. I typically go two+ weeks and then secondary but others have their thing too. I can't wait to get this going on Sat. Please keep us updated as mine will be coming in on your tailwind.

 

[kyleslattery]

Just brewed this tonight. My LHBS didn't have either of the Belgian Abbey yeasts, so the guy there recommended using Wyeast 3787 (Trappist High Gravity) instead, and I made a 1.7L starter with 2 packs (according to Mr. Malty). I also had to substitute New Zealand Motueka hops instead of the Styrian Aurora.

The wort tasted pretty good, so I'm very excited to see how this turns out! It's my first "big beer" and I haven't done a yeast starter before, so it was fun trying something new.

 

[kinkothecarp]

I'm brewing this again - but I'm going to add some Kriek to it when I keg it and also will oak it for a little bit.

 

[Moratorium]

I brewed this on Sat. I substituted the Syrian Aurora with more Northern Brewer (per the LHBS suggestion) as I couldn't get the other. I guess I'll see how it turns out. At 12 hrs in, it started bubbling decently and is still going strong. Didn't reach the OG listed (mine topped at at 1.080) so my yield won't be as strong. It will still be a tasty beer none-the-less.

 

[daksin]

Thanks for the update. So you decided to go longer on the primary. I typically go two+ weeks and then secondary but others have their thing too. I can't wait to get this going on Sat. Please keep us updated as mine will be coming in on your tailwind.

I only went longer on the primary because it wasn't done fermenting. OP says his was done in a week with no starter and then a 3 day secondary. If mine was done after 7 days, I might have followed his instructions, but it wasn't even close (I did a half gallon starter). I'm usually one to go at least 3 weeks in primary anyway, but OP seemed to think more time in bottles would be beneficial.

As of today, it's still in primary (3 weeks now) but I haven't checked the gravity since last week. When the SG finally levels out, I'll probably go straight to bottles and skip the secondary.

 

[Moratorium]

Mine went three weeks in the primary and I racked it into the secondary. I will most likely keep it in there for a couple weeks to clear and then bottle. SG was at 1.024. Smells great and tasted really good as well. It is really hot right now but I am sure a little aging in the bottle will smooth some of that out. This recipe might be a keeper for me but time will tell. Updates to come....

 

[Pandaren]

This brew definitely smooths out with aging, so imagine it with a quarter of that hotness.

 

[daksin]

I added a couple of ounces of sugar and some boiled yeast, and SG has started dropping again, a few bubbles here and there- around 1.026. I'll probably bottle it next week if it's stopped bubbling again. Pretty sweet and thick, but extremely tasty. I think if I brewed it again, I would actually leave out the malto (it's pretty thick right now), but the real test will be when the beer is carbed and conditioned. The flavors have really started to come together and its about 1/2 as hot as it was before. Can't wait to get this bad boy carbed up. Now just need to go raid the local brunches for champagne bottles.

 

[mallob9]

I just did this brew and added a pound of orange blossom honey with the candi sugar at flameout. I totally forgot to take the gravity before pitching yeast (I was super excited and had a few beers) but the O.G. was 1.098. I'm pretty excited to see how this turns out.

 

[kyleslattery]

I bottled this yesterday, after 4 weeks in the primary. It tasted great! There's quite a bit of alcohol, but I'm guessing that will mellow with time. This will be really great in a few months.

 

[Moratorium]

Just curious, what/how much did you use a priming sugar? This has always been the guessing game for me since there is so much debate out there on this topic. I have used regular cane sugar and had good luck but the amount to use is always different for every brew I do. Just seeing what others have used with this recipe.

 

[Pandaren]

I used 2/3 cup cane sugar with 2 cups of water. Pretty general and worked well.

 

[nodson]

Gave this a shot last night as my first full boil batch. OG of 1.088-1.090! Pretty excited.

 

[Moratorium]

Bottled this today. Finished up at 8% and tastes awesome. Looks like my friends will enjoy a nice Christmas beer this year.

 

[daksin]

Bottled mine Friday and everything's looking good. Couldn't find a single reference on how much headspace to leave in champagne bottles. Any idea? Hope it doesn't affect these beers too much- I'd like to give some as gifts.

Thanks to the malto and caramelization, the beer finished at around 1.026, from 1.090. Tastes amazing.

 

[Moratorium]

Never used champagne bottles so I am no help. I use 22 oz. bombers generally and leave ~2 in. of head room.

 

[hopheaded]

looks really good...only 3 days in secondary? did you go to bottles that early and then age them?

 

[mallob9]

I'm on week 4 in the primary. My current S.G. is 1.036. I've been rousing and such. I think the slow fermentation is due to the 1 lb of orange blossom honey I added. Do you think I should still do the 3 days in a secondary once the gravity levels out, or go straight to bottles and aging?

 

[daksin]

Just for future generations (this is only occuring to me now) but in order to help this beer attenuate all the way down, you may want to try adding the sugar in the primary once fermentation slows down. That way once the yeast is tired out, it can have some very simple sugars to chew on and get the beer down to FG.

Also: @hopheaded- this beer needs a good long primary, a good long secondary, and plenty of time in bottles. I think OP's original recipe was a little hasty. I pitched a huge starter and it didn't get down to 1.030 for two weeks.

 

[Moratorium]

This turned out really well for me, however, I was hoping for a little more full bodied result but not too bad. Maybe I steeped the grain a few degrees too warm. I was told by the Brewmaster at Half Acre that a even a couple degrees can make a huge difference.

 

[kinkothecarp]

I strongly suggest adding a kriek with this beer after its fermented. I am going to try adding some bugs and oaking it this next time.

 

[davekippen]

Just brewed this up tonight! Only changes from the original recipe: LHBS sold the Rock Candi in 1lb bags, so I bought 1lb and added regular sugar to make up the difference. Used Styrian Golding instead of the other Styrian listed. Used White Labes WLP 550 Belgian yeast, LHBS didnt offer the yeast listed in the recipe. OG of 1.092. Tasted like syrup!! This is gonna be an a** kicker for sure!

 

[kyleslattery]

I entered this in a local competition and got a 35/50 in the Belgian Dark Strong Ale—however, they said it would've scored 40-45 in the Russian Imperial Stout group, which I thought was interesting. They said it was the best BDSA they had, but since it wasn't quite to style, it wasn't scored higher.

 

[davekippen]

Im at day 7 in the primary and it is still bubbling. Thats gonna be a lot of alcohol in there.......

 

[kinkothecarp]

I entered this in a local competition and got a 35/50 in the Belgian Dark Strong Ale—however, they said it would've scored 40-45 in the Russian Imperial Stout group, which I thought was interesting. They said it was the best BDSA they had, but since it wasn't quite to style, it wasn't scored higher.

Not to style?

 

[plainbrad]

Not to style?

I have to think that 1lb Carafa III made this just black or a very dark brown.

 

[daksin]

Just FYI (no intention to denigrate OP's recipe) I have received MULTIPLE commendations for this beer but with the explicit note that it is TOO DARK for a BSDA. Three times I have entered this beer and received the note "Enter this as a Belgian Stout and WIN THE COMPETITION." Almost 1.5 years after initially brewing this beer, it is still the most complex recipe I have made. This is a beer made for laying down, if you have the patience.

 

[bizarrojosh]

I brewed this tonight and only made a two changes. I sub'd the Northern Brewer with Perle and used WLP500. I'm sure this is going to be a different beer than what was posted just based on the yeast change, but I'm sure it's still going to be good. I'll update in a few weeks / months.

also, I'm just going to do a 4 week primary fermentation in a glass carboy. I'll try to rouse the yeast once or twice to make sure that it attunates well. Looking forward to it!

 

[davekippen]

This is a beer made for laying down, if you have the patience.

This. Mine is about a year old now and it is hitting its stride. Really good, smooth, delicious. It took about 5 months just to carb up in bottles so I dont know how some of you guys are drinking it so young!

 

[bizarrojosh]

Just a quick update on fermentation; I pitched a three liter starter and it blew the 3 piece air lock off. This was on a 6.5 gallon car boy...

Wlp500 is a beast at high 60's low 70's.