Author Topic: Looking for an Awesome All Grain Belgian Dark Strong Recipe  (Read 5075 times)

Offline ultravista

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I am looking for an awesome all grain Belgian Dark Strong recipe.

Who has brewed one recently? Please post your recipe!
« Last Edit: June 28, 2012, 06:42:11 AM by ultravista »

Online denny

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #1 on: June 28, 2012, 08:20:21 AM »
#400 Batch 400

A ProMash Recipe Report

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       20.50
Anticipated OG:          1.103    Plato:             24.35
Anticipated SRM:          30.2
Anticipated IBU:          26.0
Brewhouse Efficiency:       73 %
Wort Boil Time:             90    Minutes

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

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.75    Gal
Pre-Boil Gravity:      1.073    SG          17.72  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.2    15.00 lbs. Pilsener                      Germany        1.038      2
  9.8     2.00 lbs. D-180                                        1.032    180
  9.8     2.00 lbs. Munich Malt                   Germany        1.037      9
  4.9     1.00 lbs. Turbinado Sugar                              1.047      0
  2.4     0.50 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.50 oz.    Hallertauer                       Pellet   3.90  26.0  60 min.
  1.00 oz.    Strisselspalt 2007                Pellet   2.50   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.20 Oz     Corriander Seed                Spice      5 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   17.50
Total Water Qts:   26.00 - Before Additional Infusions
Total Water Gal:    6.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     90    147     147   Infuse   162       26.00   1.49


Total Water Qts:           26.00 - After Additional Infusions
Total Water Gal:            6.50 - After Additional Infusions
Total Mash Volume Gal:      7.90 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline ultravista

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #2 on: June 28, 2012, 09:03:31 AM »
Hi Denny - thank you for replying.

Can you name a commercial beer that this may be similar to?

Online denny

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #3 on: June 28, 2012, 09:41:16 AM »
Can't think of one off the top of my head.  It's a strong dark ale with fairly restrained esters and a rummy, raisiny flavor from the D-180.  syrup.

This one is AMAZINGLY good...

Recipe Type: All Grain
Yeast: Belgian Abbeyll (Wyeast #1762)
Yeast Starter: No, I'm lazy and use two packs
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.078
Final Gravity: 1.018
IBU: 26.2
Boiling Time (Minutes): 75
Color: 27.6
Primary Fermentation (# of Days & Temp): 23 days @ 69-70
Additional Fermentation: Bottle condition for at least two months
Secondary Fermentation (# of Days & Temp): 14 days @69-70
Tasting Notes: It's everything you would expect from our monk brewing friends... great beer!

10.92 lb Pilsner (2 row) Belgian (2.0 SRM) 70.24%
1.73 lb Caramunich Malt (46.0 SRM) 11.13%
0.58 lb Corn, Flaked (1.3 SRM) 3.75%
0.58 lb Special B Malt (114.0 SRM) 3.75%
0.23 lb Carafa special dehusked (302.0 SRM) 1.47%
1.50 lb Dark Belgian candy sugar (100 SRM) 9.65 %
1.73 oz Styrian Goldings [4.20%] Boil 60 min
0.75 oz Hallertauer Hersbrucker [3.50%] Boil 30 min
0.39 oz Hallertauer Hersbrucker [3.50%] Boil 5 min
0.38 oz coriander seed Boil 5 min (Crush first)

MASH PROFILE

Protein rest Add 12.64 qt water at 156.2F to get 142F for 30min
Saccrification Add 11.23 qt water at 170.2F to get 154F for 60 min
Mash out Add 9.83 qt water at 205.6 to get 168F for 5 min
Begin Vorlauf then drain Mash Tun
Sparge with 0.73 gallons of water at 168F

Carb with 4.83 oz corn sugar

This is the award winning recipe by Hermann Holtrop from a Rochefort 8 clone comp that was held in the Netherlands. I think it's very close to the original Rochefort 8. A little darker then the original, but just as tasty... enjoy! If you can't find Carafa Special, Carafa l (337.0 SRM) will work well but will be a bit darker so scale back a bit.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline markaberrant

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #4 on: June 28, 2012, 01:17:21 PM »
#400 Batch 400

Denny, I just brewed one very similar, but my OG was 1.091.  I see yours was 1.103, what did 3787 get it down to?

Online denny

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #5 on: June 28, 2012, 01:31:40 PM »
#400 Batch 400

Denny, I just brewed one very similar, but my OG was 1.091.  I see yours was 1.103, what did 3787 get it down to?

1.016.  11.75% ABV.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline edward

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #6 on: July 01, 2012, 12:45:41 PM »
This is one of the best beers I have ever made.  Scored in the mid 40's in competition twice.  It is a Westvletern 12 clone attempt.  Although I've never actually had the beer.


Grains:
17.5 lbs Pilsner
1lb Caramunich
1lb Dark Candy Sugar (to the boil)
1lb Cane Sugar (to the boil)
0.5lb Biscuit
0.25lb Special B
0.25lb Aromatic
0.25lb Chocolate

I mashed at 145 for 40 minutes
Then 155 for 40 minutes
and then a mash out at 163 for 10 minutes.

I sparged a lot on this one. I had to add boiling water to the mash to raise the temp. All said and done I sparged 11 gallons into the boil kettle. I have a 15 gallon aluminum kettle and I can boil off 2.5 gallons per hour if I need to. I think I did a two hour boil on this one but only hopped for the last hour.

Hops:
60 min 0.7 oz Magnum 12.5%AA
15 min 0.25 oz Hallertauer 4.4%AA
15 min 0.25 oz Tettnanger 4.8%AA
1 min 0.25 oz Hallertauer 4.4%AA
1 min 0.25 oz Tettnanger 4.8%AA

Yeast:
Wyeast 1214 - I made a 1.5 liter starter with 250ml of yeast slurry that came from a Belgian Triple.

I started fermentation in the low 60s for the first three days and then let it rise to the upper 60s.

OG = 1.100
FG = 1.010

A fast ferment test was performed and confirmed the FG. With the simple sugars and the mash profile this was a very fermentable wort. The ton of yeast I pitched help too.

Water profile:
97ppm Ca
100ppm Na
94ppm SO4
150ppm Cl
180ppm HCO3
alkinity as CaCO3 147
RA as CaCO3 76

Offline markaberrant

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #7 on: July 10, 2012, 06:54:00 AM »

Denny, I just brewed one very similar, but my OG was 1.091.  I see yours was 1.103, what did 3787 get it down to?

1.016.  11.75% ABV.

Mine fermented down to 1.013.  Tasted good, but wanted it drier, so added another 1lb of table sugar (adjusted OG 1.099), and it fermented out to 1.011.  89% attenuation and just under 12% abv, sample tasted spectacular last night, though this is one of the few styles that benefits from several months of aging in my opinion.

By the way, I used 3522 Ardennes yeast.  Typically not recommended for dark strongs, but was all I could get in a pinch (and I brewed a killer table beer and tripel with it as well).  Let it ramp up into the 70s, seems to have pushed the fruitiness out in front, will see how it ends up.

Online Joe Sr.

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #8 on: July 10, 2012, 07:35:22 AM »
I brewed Denny's recipe a few months back and have it in the keg right now.

I came in around 1.096 and fermentation seemed to stall in the 20s.  I pitched some additional slurry and it came down to around 1.010 (I don't have my notes handy to be sure).  I used 3787.

Tasted awesome when I kegged it.  I will tap it in late August.

This was my first time trying out the candi syrups, and I am very pleased with the flavors they contribute.
It's all in the reflexes. - Jack Burton

Offline kmccaf

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Re: Looking for an Awesome All Grain Belgian Dark Strong Recipe
« Reply #9 on: July 10, 2012, 08:57:35 AM »
I brewed Denny's 400th batch shortly after he posted it, and split it between Wyeast 3787 and 3789. Great recipe. I bottled the 3787 after a few months of secondary, and it tastes great. The 3789 however, that is still aging, and the last sample I took was phenomenal! Love, LOVE, that D-180.
So it goes.