(46) Search Results for:

Recipe Type: Extract only

• 

  Belgian Dark Strong Ale

  
  

  This Belgian Quadruple-inspired ale utilizes a limited release Belgian yeast strain and Belgian Candi Syrups to create deliciously complex flavors in this Strong Ale.

  
  

  Type: Ale

  Style: Belgian / French Ales

  Batch Size: 5 gallons

  Recipe Type: Extract only

  Recipe Contributed By: Briess Technical Services Staff

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.6 lbs	CBW® Pilsen Light LME	60 min boil	Extract, LME
  3.3 lbs	CBW® Sparkling Amber LME	60 min boil	Extract, LME
  1.0 lb	Belgian Candi Syrup Dark	60 min boil
  1.0 lb	Belgian Candi Syrup Light	60 min boil
  1.0 oz	Magnum Hops (14% AAU)	60 min boil
  1 capsule	Servomyces Yeast Nutrient	10 min boil
  2 packs	WLP561 Non STA1son Ale Yeast (plus 1/4 pack for bottle conditioning)	Fermenter

  
  

  Procedures

  1. Dissolve extracts and syrups in 5 gallons of water
  2. Bring to boil, add 1.0 oz Magnum hops
  3. Boil 50 minutes
  4. Add 1 Capsule Servomyces Yeast Nutrient
  5. Boil remaining 10 minutes
  6. Turn off heat and cool wort to 70ºF
  7. Transfer to fermenter
  8. Pitch two packs of WLP561 non STA1son Ale Yeast

  ---

  Primary Fermentation: 2-4 weeks at 68-72ºF

  Secondary Fermentation: 4 weeks at 34-40ºF

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP561 Non STA1son Ale Yeast for 2-3 weeks

  Original Gravity: 1.080

  Final Gravity: 1.017

  Alcohol by Weight:

  Alcohol by Volume: 8.3%

  IBU: 28

  Color: 37 SRM

  Tags: