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Thread: Looking for an Awesome All Grain Belgian Dark Strong Recipe

  1. #1
    Join Date
    May 2011
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    6

    Looking for an Awesome All Grain Belgian Dark Strong Recipe

    I am looking for an awesome all grain Belgian Dark Strong recipe.

    Who has brewed one recently? Please post your recipe!

  2. #2
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by ultravista
    I am looking for an awesome all grain Belgian Dark Strong recipe.

    Who has brewed one recently? Please post your recipe!

    Well it wasn't recently, but i thought it was awesome lol. Here is the recipe i Used, and yes i used BOTH yeast strains but didn't make a starter. It was a very Nice complex beer, came out dry but still had some body from the mash temp. Some may say it has too much Simple sugar in it, but when you do your mash at 158 which is a "full body mash" it works out well with the sugar to help thin the body. I ran a 120 min Boil on this one to ensure a nice caramelzation in the kettle, you can easily drop that to 90 mins if you like or even 60, tho i did like the flavors it produced.

    Belgian Dark Strong Ale


    Type: All Grain
    Batch Size: 5.00 gal
    Boil Size: 8.00 gal
    Boil Time:120 min


    Ingredients

    Amount Item Type % or IBU
    6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 32.43 %
    5.00 lb Munich Malt (9.0 SRM) Grain 27.03 %
    1.00 lb Special B Malt (180.0 SRM) Grain 5.41 %
    0.50 lb Aromatic Malt (26.0 SRM) Grain 2.70 %
    1.00 oz Pearle [8.00 %] (60 min) Hops 23.2 IBU
    6.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 32.43 %
    1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
    1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



    Beer Profile

    Est Original Gravity: 1.111 SG
    Est Final Gravity: 1.026 SG
    Estimated Alcohol by Vol: 11.21 %
    Bitterness: 23.2 IBU
    Est Color: 22.0 SRM


    Mash Profile

    Single Infusion, Full Body
    45 min Mash In Add 15.63 qt of water at 170.5 F 158.0 F
    10 min Mash Out Add 6.25 qt of water at 196.6 F 168.0 F


    And here is the Off the wall, Bizarre brew style Belgian Dark Strong ale, Off the wall beers are my thing, I take a beer style, and I use a lot of grains that would not normally be used to hit the numbers, I will say, as to my personal taste buds, this style of brewing has worked out VERY well for me.This one is Closer to "true to style" than most of them I make, also this one uses no added Simple Sugars and a "light body Mash with Protein rest". Its also a Single Hop Brew Using Magnum all the way through. Also this is a triple yeast beer So no starter is needed and each will at their mark to the brew. You may also consider adding a forth Belgian Lambic Blend and giving it a LONG aging for a nice sour beer or a Belgian Saison yeast and make it a quad yeast brew.

    Bizarre brew Style:Belgian Dark Strong Ale
    Belgian Dark Strong Ale


    Type: All Grain
    Batch Size: 5.00 gal
    Boil Size: 8.00 gal
    Boil Time: 60 min

    Ingredients

    Amount Item Type % or IBU
    5.00 lb Munich Malt (9.0 SRM) Grain 23.81 %
    5.00 lb Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 23.81 %
    5.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 23.81 %
    5.00 lb Wheat Malt, Bel (2.0 SRM) Grain 23.81 %
    1.00 lb Special B Malt (180.0 SRM) Grain 4.76 %
    0.50 oz Magnum [14.00 %] (60 min) Hops 20.1 IBU
    0.25 oz Magnum [14.00 %] (30 min) Hops 7.7 IBU
    0.25 oz Magnum [14.00 %] (10 min) Hops 3.6 IBU
    1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
    1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
    1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



    Beer Profile

    Est Original Gravity: 1.112 SG
    Est Final Gravity: 1.026 SG
    Estimated Alcohol by Vol: 11.38 %
    Bitterness: 31.5 IBU
    Est Color: 22.4 SRM


    Mash Profile
    Temperature Mash, 2 Step, Light Body
    30 min Protein Rest Add 26.25 qt of water at 129.3 F 122.0 F
    75 min Saccharification Heat to 150.0 F over 15 min 150.0 F
    10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
    Last edited by vance71975; 07-08-2012 at 06:00 PM.
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

  3. #3
    Join Date
    Jun 2010
    Posts
    685
    Quote Originally Posted by vance71975
    Well it wasn't recently, but i thought it was awesome lol. Here is the recipe i Used, and yes i used BOTH yeast strains but didn't make a starter. It was a very Nice complex beer, came out dry but still had some body from the mash temp. Some may say it has too much Simple sugar in it, but when you do your mash at 158 which is a "full body mash" it works out well with the sugar to help thin the body. I ran a 120 min Boil on this one to ensure a nice caramelzation in the kettle, you can easily drop that to 90 mins if you like or even 60, tho i did like the flavors it produced.

    Belgian Dark Strong Ale


    Type: All Grain
    Batch Size: 5.00 gal
    Boil Size: 8.00 gal
    Boil Time:120 min

    Ingredients

    Amount Item Type % or IBU
    6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 32.43 %
    5.00 lb Munich Malt (9.0 SRM) Grain 27.03 %
    1.00 lb Special B Malt (180.0 SRM) Grain 5.41 %
    0.50 lb Aromatic Malt (26.0 SRM) Grain 2.70 %
    1.00 oz Pearle [8.00 %] (60 min) Hops 23.2 IBU
    6.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 32.43 %
    1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
    1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
    Did you mean to put 6# of Belgian Candi Sugar in there Vance?
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  4. #4
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Baacktoberfest
    Did you mean to put 6# of Belgian Candi Sugar in there Vance?
    Yes i did, hence why i went with a full body mash so that it doesn't end up totally lifeless.
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

  5. #5
    Why not go with 3lb sugar, a few lbs more grain, and a 153 mash?
    I avoid 158's because all it takes is a miscalibrated thermometer and you end up with starch soup.
    -B'Dawg

    Give a man a beer and he'll waste an hour. Teach him to brew and he'll waste a lifetime. - Nuco Gordo

  6. #6
    Join Date
    May 2006
    Posts
    3,695
    BD, if you look at a recipe here and ask "WTF was this guy thinking?", odds are good it's Vance's.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

  7. #7
    Join Date
    Apr 2005
    Posts
    6,445
    My recipe is pretty simple:
    15 pounds Pilsner malt
    1 pound Caravienne
    1 pound Special B
    mash at 148F, then sparge to collect 7 gallons
    Boil 30 minutes, then add 1.5 ozs hallertau for 60 minutes
    1 oz hallertau and 1 package of dark candi syrup at 20 minutes
    WWLP 500 I think(Belgian Abbey)
    Start ferment at 60-62F and let it climb to low 70's over a few days
    Keep a bucket of patience on hand, I've had this one in primary for a month before it was done but it was worth the weight.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  8. #8
    Join Date
    Dec 2010
    Posts
    460
    I scored a silver with this recipe, and it was only 3 months old.
    12 # Pale (I use Rahr)
    .25 # chocolate
    .75 # Crystal 60
    .50 Special B
    .50 clear candi sugar
    1 oz magnum @ 60
    .50 oz. Saaz @ 30
    Wyeast 3522 Ardennes

    It seems to peak at 4-6 months
    Do not argue with an idiot. He will drag you down to his level and beat you with experience.

  9. #9
    Join Date
    Apr 2005
    Posts
    6,445
    Ultravista, did you ever brew this beer? ow was it and what was your recipe?
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  10. #10
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Mill Rat
    BD, if you look at a recipe here and ask "WTF was this guy thinking?", odds are good it's Vance's.

    Yup that pretty much covers it Mill Rat. But hey i just had a website guy ask me to write an article for his website to I must be doing something right lol.
    The mind is like a beer, it does the most good when it is opened.

    Author of Bizarre Brews 101 Now for sale online!

    http://www.iuniverse.com/Bookstore/BookDetail.aspx?BookId=SKU-000460972

    Or Just Google Bizarre Brews 101!

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