mwedge
01-14-2009, 07:57 PM
Gordon Strong's (BJCP Grand Master) Belgian Strong Dark recipe.
Gordon Strong's Belgian Dark
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-D Strong Belgian Ale, Belgian Strong Dark Ale
Min OG: 1.065 Max OG: 1.098
Min IBU: 25 Max IBU: 40
Min Clr: 7 Max Clr: 20 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.75 Wort Size (Gal): 5.75
Total Grain (Lbs): 27.17
Anticipated OG: 1.157 Plato: 35.65
Anticipated SRM: 43.2
Anticipated IBU: 38.8
Brewhouse Efficiency: 85 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.7 1.00 lbs. Amber Candi Sugar 1.047 75
5.5 1.50 lbs. Aromatic Malt Belgium 1.036 25
1.8 0.50 lbs. CaraMunich Malt Belgium 1.033 75
1.8 0.50 lbs. CaraVienne Malt Belgium 1.034 22
0.9 0.25 lbs. Chocolate Malt Belgium 1.030 500
1.8 0.50 lbs. Crystal 120L Great Britain 1.033 120
1.8 0.50 lbs. Crystal 60L Great Britain 1.033 60
3.7 1.00 lbs. Dark Candi Sugar 1.047 225
14.7 4.00 lbs. Munich Malt Belgium 1.038 8
51.5 14.00 lbs. Pale Malt(2-row) Belgium 1.037 3
2.5 0.67 lbs. Special B Malt Belgian 1.030 120
0.9 0.25 lbs. Special Roast Malt America 1.033 40
7.4 2.00 lbs. Turbinado Sugar 1.047 0
1.8 0.50 lbs. Victory Malt America 1.034 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Wye Challenger Plug 8.30 34.4 75 min.
0.75 oz. Sterling Whole 6.20 3.1 12 min.
0.50 oz. Sterling Whole 6.20 1.3 3 min.
Yeast
-----
White Labs WLP500 Trappist Ale
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 23.17
Water Qts: 23.17 - Before Additional Infusions
Water Gal: 5.79 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 141 Time: 30
Intermediate Rest Temp : 151 Time: 20
Saccharification Rest Temp : 158 Time: 20
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 7.65 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Gordon Strong's Belgian Dark
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-D Strong Belgian Ale, Belgian Strong Dark Ale
Min OG: 1.065 Max OG: 1.098
Min IBU: 25 Max IBU: 40
Min Clr: 7 Max Clr: 20 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.75 Wort Size (Gal): 5.75
Total Grain (Lbs): 27.17
Anticipated OG: 1.157 Plato: 35.65
Anticipated SRM: 43.2
Anticipated IBU: 38.8
Brewhouse Efficiency: 85 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.7 1.00 lbs. Amber Candi Sugar 1.047 75
5.5 1.50 lbs. Aromatic Malt Belgium 1.036 25
1.8 0.50 lbs. CaraMunich Malt Belgium 1.033 75
1.8 0.50 lbs. CaraVienne Malt Belgium 1.034 22
0.9 0.25 lbs. Chocolate Malt Belgium 1.030 500
1.8 0.50 lbs. Crystal 120L Great Britain 1.033 120
1.8 0.50 lbs. Crystal 60L Great Britain 1.033 60
3.7 1.00 lbs. Dark Candi Sugar 1.047 225
14.7 4.00 lbs. Munich Malt Belgium 1.038 8
51.5 14.00 lbs. Pale Malt(2-row) Belgium 1.037 3
2.5 0.67 lbs. Special B Malt Belgian 1.030 120
0.9 0.25 lbs. Special Roast Malt America 1.033 40
7.4 2.00 lbs. Turbinado Sugar 1.047 0
1.8 0.50 lbs. Victory Malt America 1.034 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Wye Challenger Plug 8.30 34.4 75 min.
0.75 oz. Sterling Whole 6.20 3.1 12 min.
0.50 oz. Sterling Whole 6.20 1.3 3 min.
Yeast
-----
White Labs WLP500 Trappist Ale
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 23.17
Water Qts: 23.17 - Before Additional Infusions
Water Gal: 5.79 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 141 Time: 30
Intermediate Rest Temp : 151 Time: 20
Saccharification Rest Temp : 158 Time: 20
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 7.65 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.