Joe Brewer's BrewBlog > Current > Blessed and Cursed [Belgian Dark Strong Ale]

Blessed and Cursed

Style:

Belgian Dark Strong Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18E

A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous.

Commercial Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation.

Brew Date:

July 2, 2011

Yield:

10 gallons

Bitterness:

23.3 IBU (Tinseth)

BU/GU:

0.26

Calories:

294 (12 ounces)

ABV:

10.1%

ABW:

7.9%

Color (SRM):

20.2 (Formula Unknown)

Target OG:

1.094

Target FG:

1.016

OG:

1.090 (21.6° P)

FG:

1.014 (3.6° P)

Real Extract:

6.9° P

Attenuation:

83.3% (A) / 68.1% (R)

Status:

Conditioning

Conditioning:

Keg

General Information

Method:	All Grain

Method:

All Grain

Comments

Add 5g of gypsum to mash to replace minerals lost to whole house filter water. Used 1 lb. dark liquid candi sugar to impart more dark fruit, molasses, and intense caramel flavors. Also added 1 lb. amber liquid candi sugar to balance the burnt-caramel flavors of the dark.

Add 5g of gypsum to mash to replace minerals lost to whole house filter water.

Used 1 lb. dark liquid candi sugar to impart more dark fruit, molasses, and intense caramel flavors.

Also added 1 lb. amber liquid candi sugar to balance the burnt-caramel flavors of the dark.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

22.00 pounds

British Maris Otter Pale Malt

Color (L):	3.00° - 3.00°L
Info/Use:	Premium base malt for any beer. Good for pale ales.

69.6% of grist

6.00 pounds

German Light Munich Malt

Color (L):	5.00° - 5.00°L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

19% of grist

2.00 pounds

German Wheat Malt Light

Color (L):	1.50° - 1.50°L
Info/Use:	Typical top fermented aroma; for wheat beers.

6.3% of grist

0.50 pounds

Belgian Special B Malt

Color (L):	130.00° - 130.00°L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

1.6% of grist

0.50 pounds

German CaraMunich Malt I

Color (L):	30.00° - 30.00°L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

1.6% of grist

0.50 pounds

Belgian Caravienne Malt

Color (L):	21.00° - 21.00°L
Info/Use:	Light crystal malt. Used in lighter Abbey or Trappist style ales.

1.6% of grist

0.13 pounds

British Pale Chocolate

Color (L):	200.00° - 200.00°L
Info/Use:	Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

0.4% of grist

31.63 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	11.7 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 1.3 gallons (boil evaporation)
Grain Amount:	31.6 pounds
Grain Absorbtion:	6.7 gallons
Total Water Needed:	19.5 gallons	11.7 gallons (runoff) + 6.7 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	10.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	9 gallons	19.5 gallons (total water) – 10.5 gallons (mash water)

)

100% of grist

Adjuncts

1.00 pounds	Candi Sugar, Dark
1.00 pounds	Candi Sugar, Amber

Hops

1.60 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

12.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

20 AAUs

1.60 ounces

Total Hop Weight

20 AAUs

Yeast

Name:	Abbey Ale
Manufacturer:	White Labs
Product ID:	WLP530
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	66–72°F
Amount:	2000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile

Denver, Colorado

Calicum:	31.5 ppm
Bicarbonate:	104 ppm
Sulfate:	50.8 ppm
Chloride:	23.5 ppm
Sodium:	21.4 ppm
Magnesium:	8.5 ppm
PH:	7.8%

Procedure

Single infusion mash at 150° F for 60 minutes. Ferment at 72° F. Once primary fermentation begins to slow, optionally make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.

Single infusion mash at 150° F for 60 minutes.

Ferment at 72° F.

Once primary fermentation begins to slow, optionally make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.

Fermentation

Primary:	7 days @ 72° F
Secondary:	14 days @ 72° F
Age:	240 days @ 60° F

Tasting Reviews

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