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James Wilson (talk | contribs) Created page with "'''<big>By Mick Harrison</big>''' '''BJCP 2021 Style 26D Belgian Dark Strong''' Ages well - this was first brewed in January 2012 and after 10 years still tastes great. Well worth making your own candy sugar to brew this. == Measures == <!-- Add/delete measures as you wish --> * IBU 26 * ABV 8.7% * OG 1.088 * FG 1.012 * EBC 52 * Brewhouse efficiency 75% * 50 litres into fermenter == Ingredients == === Water === <!-- Add water notes here --> === Malt === * Pale Malt..." |
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'''<big>By Mick Harrison</big>''' | '''<big>By Mick Harrison</big>''' | ||
Recipe is part of [[Recipe Index]] | |||
'''BJCP 2021 Style 26D Belgian Dark Strong''' | '''BJCP 2021 Style 26D Belgian Dark Strong''' | ||
Latest revision as of 09:21, 12 May 2022
By Mick Harrison
Recipe is part of Recipe Index
BJCP 2021 Style 26D Belgian Dark Strong
Ages well - this was first brewed in January 2012 and after 10 years still tastes great. Well worth making your own candy sugar to brew this.
Measures
- IBU 26
- ABV 8.7%
- OG 1.088
- FG 1.012
- EBC 52
- Brewhouse efficiency 75%
- 50 litres into fermenter
Ingredients
Water
Malt
- Pale Malt (Belgian), 7 EBC, 11.8kg, 61.5%
- Munich Malt, 20 EBC, 5.5kg, 29.4%
- Special B, 300 EBC, 1kg, 6.4%
- Candi Sugar (dark), 728 EBC, 0.5kg, 2.7%
Hops
- 120g Lublin/Lubelski whole 3.7% AA at 75 min
- 30g Goldings whole 5.2% AA at 15 min
- 70g Goldings whole 5.2% AA at 0 min
Yeast
WLP530 Abbey Ale.
Grown up twice from a single pack.
Process
Boil
75 minute boil.
Add whirfloc or other finings 15 minutes from end.
Ferment
Ferment starting at 18C, and ramp up to 24C towards the end of fermentation.
Serving
Bottle condition to 3 volumes or more.