RecipeDB - Oh Yeah Dark Belgian

[jbirbeck]

Oh Yeah Dark Belgian

Ale - Belgian Strong Ale
All Grain

Brewer's Notes

I did this for my friends wedding and the only negative comment I got was that there wasn't enough of it (I had to save some for myself and let it age a bit).
Mashed around 65.

Malt & Fermentables

%	KG	Fermentable
	3.5 kg	Weyermann Pilsner
	0.8 kg	Weyermann Munich I
	0.4 kg	Wheat Flour
	0.2 kg	TF Amber Malt
	0.04 kg	Weyermann Carafa Special II
	0.5 kg	Brown Sugar

Hops

Time	Grams	Variety	Form	AA
	14 g	Hallertauer, New Zealand (Pellet, 8.5AA%, 60mins)
	14 g	Styrian Goldings (Pellet, 5.4AA%, 60mins)
	14 g	Styrian Goldings (Pellet, 5.4AA%, 20mins)
	14 g	Hallertauer, New Zealand (Pellet, 8.5AA%, 20mins)

Yeast

125 ml

Wyeast Labs 1762 - Belgian Abbey II

16L Batch Size

Brew Details

• Original Gravity 1.085 (calc)
• Final Gravity 1.021 (calc)
• Bitterness 39.2 IBU
• Efficiency 75%
• Alcohol 8.37%
• Colour 27 EBC
• Batch Size 16L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 6 days

 

[base2aau]

I would like to try this recipie. I noticed it calls for "Wheat Four"

Should I add the wheat flour with the grain?

If this just plain flour or whole wheat flour? (wholemeal flour)