mwedge
01-21-2009, 09:18 PM
Karl King's award winning Belgian Strong Dark. Won 1st place at the 2008 Bluebonnet Brew-off.
Belgian Dark Strong - Three Kings
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): 5.75 Wort Size (Gal): 5.75
Total Grain (Lbs): 23.10
Anticipated OG: 1.107 Plato: 25.18
Anticipated SRM: 18.3
Anticipated IBU: 43.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.4 16.50 lbs. Pilsener Belgium 1.037 2
8.7 2.00 lbs. Munich Malt Germany 1.037 8
6.5 1.50 lbs. Aromatic Malt Belgium 1.036 25
3.7 0.85 lbs. Special B Malt Belgian 1.030 120
1.1 0.25 lbs. CaraMunich Malt Belgium 1.033 75
2.2 0.50 lbs. Wheat Malt Germany 1.039 2
2.2 0.50 lbs. Biscuit Malt Great Britain 1.035 35
4.3 1.00 lbs. Beet Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.60 oz. Wye Challenger Pellet 7.50 40.1 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.2 10 min.
Yeast
-----
White Labs WLP500 Trappist Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 22.10
Water Qts: 28.00 - Before Additional Infusions
Water Gal: 7.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions
Saccharification Rest Temp : 158 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 15
Total Mash Volume Gal: 8.77 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Belgian Dark Strong - Three Kings
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): 5.75 Wort Size (Gal): 5.75
Total Grain (Lbs): 23.10
Anticipated OG: 1.107 Plato: 25.18
Anticipated SRM: 18.3
Anticipated IBU: 43.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.4 16.50 lbs. Pilsener Belgium 1.037 2
8.7 2.00 lbs. Munich Malt Germany 1.037 8
6.5 1.50 lbs. Aromatic Malt Belgium 1.036 25
3.7 0.85 lbs. Special B Malt Belgian 1.030 120
1.1 0.25 lbs. CaraMunich Malt Belgium 1.033 75
2.2 0.50 lbs. Wheat Malt Germany 1.039 2
2.2 0.50 lbs. Biscuit Malt Great Britain 1.035 35
4.3 1.00 lbs. Beet Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.60 oz. Wye Challenger Pellet 7.50 40.1 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.2 10 min.
Yeast
-----
White Labs WLP500 Trappist Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 22.10
Water Qts: 28.00 - Before Additional Infusions
Water Gal: 7.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions
Saccharification Rest Temp : 158 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 15
Total Mash Volume Gal: 8.77 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.