Style Of The Week 4/3/09 - Belgian Dark Strong Ale

[The Scientist]

i'd probably reduce the special B a bit and throw in some aromatic or melanoidin or munich malt for a bit of maltiness too. and im with stuster ive never understood the point of carapils.
have you had a look at the famous hobbybrouwers.nl rochefort 8 clone recipe?
For 10 liters, 1.080 OG, 32 IBU, 70 EBC :

Maltbill
% Amount Malt
70.4 2375 grams Pilsnermalt (Belgian)
11.1 375 grams Caramunich 120 EBC
1.5 50 grams Carafa special dehusked 800 EBC
3.7 125 grams Special "B"
3.7 125 grams Flaked Corn
9.6 325 grams Dark Candysugar

Hops (flowers) & Spices
Styrian Goldings 23 grams 4.2% 75 minutes
Hallertau Hersbrucker 10 grams 3.5% 30 minutes
Hallertau Hersbrucker 5 grams 3.5% 5 minutes
Coreanderseed crushed 5 grams 5 minutes

Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.

Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash.

60-62C 30 minutes
68C 60 minutes
75C 5 minutes

Sparging with water at 78C
promash file is here:
http://www.szwayabrown.com/BeerAndMud/wp-c...rt_8_Clone.html

Cheers for that one, gives me a few more things to think about.

Think I might try and source some wheat starch and use that in place of the corn though. I'll look in the local healthfoods shop and see what I can find.

 

[winkle]

i'd probably reduce the special B a bit and throw in some aromatic or melanoidin or munich malt for a bit of maltiness too. and im with stuster ive never understood the point of carapils.
have you had a look at the famous hobbybrouwers.nl rochefort 8 clone recipe?
For 10 liters, 1.080 OG, 32 IBU, 70 EBC :

Maltbill
% Amount Malt
70.4 2375 grams Pilsnermalt (Belgian)
11.1 375 grams Caramunich 120 EBC
1.5 50 grams Carafa special dehusked 800 EBC
3.7 125 grams Special "B"
3.7 125 grams Flaked Corn
9.6 325 grams Dark Candysugar

Hops (flowers) & Spices
Styrian Goldings 23 grams 4.2% 75 minutes
Hallertau Hersbrucker 10 grams 3.5% 30 minutes
Hallertau Hersbrucker 5 grams 3.5% 5 minutes
Coreanderseed crushed 5 grams 5 minutes

Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.

Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash.

60-62C 30 minutes
68C 60 minutes
75C 5 minutes

Sparging with water at 78C
promash file is here:
http://www.szwayabrown.com/BeerAndMud/wp-c...rt_8_Clone.html

That does look good! I'll put it on the "to do" list, although I'll probably sub the corn for wheat like The Scientist and round out the quanities. (Wheat flakes for mine)

 

[The Scientist]

That does look good! I'll put it on the "to do" list, although I'll probably sub the corn for wheat like The Scientist and round out the quanities. (Wheat flakes for mine)

Let me know if you want some liquid yeast for this one Winkle as I should be able to bring a slant of wyeast 3787 to the next BABBs meet if your going.

 

[winkle]

Let me know if you want some liquid yeast for this one Winkle as I should be able to bring a slant of wyeast 3787 to the next BABBs meet if your going.

Too good, I'll be there (poisoning people with chinese hop beers)!

Could be tempted to give a smack pack of 3864 a burl in something like this as well .

 

[The Scientist]

Ok, I've come to what could possibly be the final recipe design for this brew. Don't think I've ever put so much time into formulating a recipe before. I've done quite a lot of research and have come up with the following:

The hand of God - Belgian Strong Dark

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 11.00
Anticipated OG: 1.096 Plato: 22.84
Anticipated SRM: 27.5
Anticipated IBU: 27.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Min

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 32.26 L
Pre-Boil Gravity: 1.074 SG 18.02 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.6 7.00 kg. Weyermann Pilsner Germany 1.038 2
9.1 1.00 kg. Candi Sugar (amber) Generic 1.046 75
9.1 1.00 kg. JWM Light Munich Australia 1.038 10
4.5 0.50 kg. CaraMunich 60 France 1.034 60
4.5 0.50 kg. Special B Malt Belgian 1.030 120
4.5 0.50 kg. Aromatic Malt Belgium 1.036 25
2.3 0.25 kg. Flaked Soft White Wheat America 1.034 2
2.3 0.25 kg. Melanoidin Malt 1.033 35

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Styrian Goldings Pellet 4.75 21.7 80 min.
20.00 g. Styrian Goldings Pellet 4.85 5.3 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10g Corriander Seed Spice 75 Min.(boil)


Yeast
-----

Wyeast 1762 Belgian Abbey II

Am planning to brew this the night of 24 Jan 2010

Any comments welcome.

Cheers, :icon_cheers:

TS

 

[Gulpa]

Ok, I've come to what could possibly be the final recipe design for this brew. Don't think I've ever put so much time into formulating a recipe before. I've done quite a lot of research and have come up with the following:

The hand of God - Belgian Strong Dark

...

Im not sure that recipe is going to work out. Send me three or four bottles when its done and I will give you some feedback :icon_drool2: .


cheers
Andrew.

 

[neonmeate]

looks good the scientist - but not sure about having munich, aromatic AND melanoidin all in there - they're all sort of doing the same job of giving maltiness.
you might want to only add coriander for the last 5 mins instead of for the whole boil.
1096 OG should get you well over 11%ABV too so itll be a bruiser...
what sort of amber candi sugar are you using?

 

[Effect]

Got a packet of 3787 that has been sitting in the fridge for about 9 months now and is screaming to eat some wort...

7.09 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 82.1 %
0.69 kg Rye Malt (4.7 SRM) Grain 8.0 %
0.35 kg Special B Malt (180.0 SRM) Grain 4.0 %
0.09 kg Carafa II (412.0 SRM) Grain 1.0 %
41.16 gm Northern Brewer [8.50%] (60 min) Hops 30.0 IBU
0.43 kg Candi Sugar, Amber (75.0 SRM) Sugar 5.0 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

OG 1.079
IBU 30

Mash at 66.

Will most definitly be making a starter with this packet - doing a brown ale that I will steal some wort from. Adding the sugar to secondary. Basically going to get some glucose syrup from coles and then simmer it until it gets to the colour I want.

What do the belgian dark ale masters out there think?

Cheers
Phil