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Recipe by ourboldhero Belgian Dark Strong Ale All Grain 3.00 Gallon Batch 90 Minute Boil 75% Efficiency Created 9/8/2021 Updated 9/13/2021 No Reviews 1 Brew Log Comments

1.082

OG

1.021

FG

8.0%

ABV

28

IBU

19

SRM

 

 

Notes

TOTAL WATER NEEDED
5.60 Gallons
STRIKE WATER TEMP
158 Fahrenheit
TOTAL MASH VOLUME
6.44 Gallons
PREBOIL WORT
5.13 Gallons
POSTBOIL WORT
3.25 Gallons
INTO FERMENTER
3.00 G

Munich is Weyermann® German Dark Munich Malt, Pilsner is Franco-Belgian. Based off the Scratch recipe from the Homebrewer's Almanac. Subbed in the Abbey II instead of Abbey one because it seemed like a better fit.

Fermentables

Amount Fermentable Use %
8.00 lb Pilsner (US) Mash 75.52%
1.00 lb Dark Munich (DE) Mash 9.44%
12.00 oz Special B (BE) Mash 7.08%
9.50 oz Flaked Wheat (US) Mash 5.60%
4.00 oz Aromatic (BE) Mash 2.36%

Hops

Amount Hop Use Time AA IBU
1.50 oz Willamette - Pellet Boil 60 Minute(s) 3.5% 28.21

Yeast

Name Attenuation
Wyeast 1762 Belgian Abbey Ale II Liquid Yeast 73% - 77%

Other

Name Amount Use Time
Heirloom tomatoes (dried) 2.00 oz Boil 0 Minute(s)

Mash Schedule

Temperature Time
150 F 90 Minutes

Fermentation Schedule

Temperature Time
68 F 1 Week(s)
72 F 3 Week(s)

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Created with MIBrew from Michigan Brew Supply