an All Grain Belgian Dark Strong Ale by JeffLCoughlin
Recipe does not conform to the Belgian Dark Strong Ale style.
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 11.0 lb | American 2-Row | Rahr | Mash | 38 | 1 °L |
| 1.0 lb | Belgian Candi Syrup-Dark | Any | Boil | 32 | 80 °L |
| 1.0 lb | Corn Sugar (Dextrose) | Any | Boil | 46 | 0 °L |
| 0.5 lb | Acidulated Malt | Any | Steep | 33 | 2 °L |
| 0.25 lb | Carafa I | Any | Steep | 32 | 337 °L |
| 0.25 lb | Crystal Special B | Any | Steep | 34 | 145 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 0.5 oz | Styrian Golding (SI) | 90 min | Boil | Pellet | 4.0% |
| 1.0 oz | Sterling (US) | 30 min | Boil | Pellet | 6.3% |
| 1.0 oz | Sterling (US) | 1 min | Boil | Pellet | 6.3% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| Belgian Abbey II | Wyeast 1762 | 75.0% |
| Amount | Name | Time | Use |
|---|---|---|---|
| 2.0 lb | Blackcurrants | 1.0 days | Secondary |
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