First try at a darker Belgian Ale

[Professor Frink]

So I'm going to try my hand at my first darker style Belgian Ale all-grain. I love Ommegang's Abbey Trappist ale, and I'm trying to emulate that. Any suggestions? Thanks

Abbey Trappist

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-E Belgian Strong Ale, Belgian Dark Strong Ale

Min OG: 1.075 Max OG: 1.132
Min IBU: 15 Max IBU: 35
Min Clr: 14 Max Clr: 20 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.75
Anticipated OG: 1.079 Plato: 19.17
Anticipated SRM: 17.0
Anticipated IBU: 24.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.067 SG 16.45 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.0 9.00 lbs. Pilsener Germany 1.038 2
20.3 3.00 lbs. Munich Malt Belgium 1.038 8
3.4 0.50 lbs. CaraMunich Malt Belgium 1.033 75
1.7 0.25 lbs. Special B Malt Belgian 1.030 120
3.4 0.50 lbs. Wheat Malt America 1.038 2
3.4 0.50 lbs. Candi Sugar (amber) Generic 1.046 75
3.4 0.50 lbs. Melanoidin Malt 1.033 35
3.4 0.50 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.00 17.2 60 min.
0.50 oz. Fuggle Pellet 5.00 5.5 30 min.
0.50 oz. Saazer Pellet 4.30 1.5 5 min.


Yeast
-----

WYeast 3787 Trappist High Gravity

 

[zoebisch01]

BYO had a clone in the 150 clones magazine. Iirc, they used about a lb (maybe more) of sugar. Also there are a few spices/flavorings in there. One is the Orange Peel. Can't recall the other atm. The recipe they had was pretty simple, base malt and one or possibly two dark caramel additions. If I can dig it up, I'll post the clone.

At any rate, the recipe looks good for it's own thing. You could easily go to a lb of sugar. In fact, I'd recommend it to get the right body and mouthfeel you are after. Mash high and let your Belgian yeast ride up, condition for a few months at least.