RecipeDB - Strark Dong

[stl]

Strark Dong

Ale - Belgian Strong Ale
All Grain

Brewer's Notes

Candy sugar made according to Graham Sanders' instructions. Fermented quite warm, 22-24C.

Actually used Dingemans Pilsner as the base; the CaraAroma 250g amounts should be Dingemans Biscuit and Special B but none of these are in the recipeDB.

O.G. 1075, F.G. 1.010, bottled conditioned with 270g cane sugar, putting it around 9%.

Malt & Fermentables

%	KG	Fermentable
	5.5 kg	Weyermann Pilsner
	0.5 kg	Weyermann Munich II
	0.25 kg	Weyermann Caraaroma
	0.25 kg	Weyermann Caramunich III
	0.25 kg	Weyermann Caraaroma
	0.25 kg	Weyermann Wheat Dark
	0.7 kg	Candi Sugar (amber)

Hops

Time	Grams	Variety	Form	AA
	30 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins)
	15 g	Tettnang (Pellet, 4.5AA%, 60mins)

Yeast

125 ml

Wyeast Labs 1214 - Belgian Ale

23L Batch Size

Brew Details

• Original Gravity 1.079 (calc)
• Final Gravity 1.02 (calc)
• Bitterness 17.1 IBU
• Efficiency 70%
• Alcohol 7.7%
• Colour 51 EBC
• Batch Size 23L

Fermentation

• Primary 8 days
• Secondary 12 days
• Conditioning 24 days

 

[Bribie G]

For a moment there I thought the name was referring to some service offered by Vietnamese street boys
To me, Belgians all taste like trough lollies, but I am willing to be educated. stl are you a BABBs member, and if so would you have a sample at next meeting?

 

[stl]

For a moment there I thought the name was referring to some service offered by Vietnamese street boys
To me, Belgians all taste like trough lollies, but I am willing to be educated. stl are you a BABBs member, and if so would you have a sample at next meeting?

Sadly, none left :-(

I put the last bottle into the QABC -- it was about a year old. (BTW, I think it peaked at about six months.) I'm going to tweak it a bit and brew again soon, and I'll put one aside for you but it'll be a while...

 

[winkle]

That the QABC one?
Edit: too slow