"Good Ben" asked if I would post my recipe for Belgian Dark Strong Ale that he enjoyed at my brew-ha-ha, last Sunday. Actually, here's the latest version of a "Dark Strong" that I'll be brewing next, which will be very similar to the last:
Belgian Dark Strong Ale II
Style: Belgian Dark Strong Ale, 18E
Type: All grain
Size: 7.5 gallons
Water: Charcoal-filtered tap water, with approx. 3 gallons distilled H2O, (to reduce alkalinity).
Grains and adjucts:
8 lb. British pale malt (Maris Otter)
18 lb. (Highly-modified Belgian) Pilsener Malt
2 lb. Cara Munich malt, Dingeman
1 lb. Biscuit Malt - 23L, DWC
2 lb. Cara Vienne (Crystal) 19-27L, Dingeman
1 lb. 8 oz. Aromatic Malt - 26L – DWC
3 lb. Rye Malt - Weyermann, 1.4L
1 lb. Carafa (de-bittered Black Patent Malt)
8 oz. Chocolate Rye Malt
1 lb Dark Jaggery (palm sugar from India)
3 lb Rice Hulls (for mash filtration and preventing a "stuck mash")
73% efficiency, single infusion.
Mashed at 154-158 for 100 min
Start recirc. through mash bed to clarify, last 20 min of mash
Batch sparged at 170F, 5.5 gal volume (approx).
Add 2 tbsp Irish moss at 90 min into boil.
Last 15 minutes of boil:
Add 0.10 oz Black Malabar pepper (ground)
Add (secret ingredient #1)
Add (secret ingredient #2)
Add 0.25 oz of fine Indian Coriander (ground)
Add 0.15 oz of grains of Paradise (ground)
Add...oz of (secret spice)
2 oz. Amarillo Plugs (9% AA, 60 min from end of boil)
2 oz. Saaz (3.75% AA, 45 min.) Specially Aged Bohemian Hop Pellets
1 oz. Saaz (3.75% AA, 30 min.) Specially Aged Pellets
2 oz Bad Ben's Homegrown Green Hop Flowers (my special mixture, 30 min.)
1 oz. Saaz (3.75% AA, 15 min.) Specially Aged Pellets
2 oz Bad Ben's Homegrown Green Hop Flowers (my special mixture, 15 min.)
2 oz. Saaz (Dry Hop in secondary fermentation)
Yeast and Fermentation:
For initiating primary fermentation:
One pack of Wyeast Abbey Yeast II, 1762 XL, smacked 3 hrs in advance.
1 starter of unspecified yeast, started 36-48 hrs in advance (from my own preferred yeast culture...from 3 different sources). Add yeast energizer and aerate vigorously for a long time.
Primary Fermentation in SS or glass for 5 to 9 days.
Secondary fermentation in SS or glass for 14 days, add 1 pack of Wyeast Trappist High Gravity-3787 yeast
Also add 1 tbsp "special homemade yeast energizer", and add 2 oz Saaz hops at this time, for dry hopping.
Tertiary Fermentation for 30-60 days in SS or Glass, add 1.5 oz of medium-toasted French oak chips at this time.
Carbonation: Force-carbonate or bottle condition to between 2.4 and 3.0 volumes of carbonation.
Now that I've posted and read it, I realize there's a little work involved with producing it.
It's a labor of love, though.