Anonymous: Belgian Dark Strong Ale_BCS
Belgian Dark Strong Ale - Extract
$77.18 ea
• Makes 5.5 Gallons @ 75% Efficiency
Recipe Specifications
| og | fg | ibu | srm | abv |
|---|---|---|---|---|
| 1.075 - 1.110 | 1.010 - 1.024 | 20 - 30 | 12 - 22 | 8.00 - 11.00 |
 1.112 | 1.027 | 21.4 | 22.07 | 11.14 |
Recipe Notes
This recipe is from Brewing Classic Styles , a book by Jamil Zainasheff and John Palmer, if you don't know who they are look them up. The key to keeping the hot alcohols away is to control fermentation temperatures. Start fermentation at 68° F (20° C) slowly raising to 72° F (22° C) by the last third of fermentation. Make sure to use the appropriate yeast pitching rate, www.Mrmalty.com. It is a good idea to make a smaller beer first and then repitch the yeast to save on the cost. Carbonate to 2.5 to 3 volumes.
boil 90min
add 1lb cane (aka table ) sugar to boil
add irish moss or whirlflok tablet at last 10 min
add yeast nutrient (aka servomyces) at last 10 min
