Belgian Strong Ale
This Belgian Strong Ale showcases a wide variety of flavors imparted from spices, hops, dark candi sugar and a variety of malts.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 4 lbs | Pale Ale Malt | Base | |
| 1.5 lbs | Bonlander® Munich Malt | Kilned, Munich | |
| 0.5 lb | Victory® Malt | Roasted, Biscuit | |
| 2 oz | Chocolate Malt | Roasted, Chocolate | |
| 0.5 lb | Flaked Wheat | Flakes | |
| 0.25 lb | Belgian Candi Sugar | Dark | |
| 1 oz | Northern Brewer (7% AA) | Boil 60 minutes | |
| 0.25 oz | Saaz Hops (5% AA) | Boil 10 minutes | |
| 0.25 oz | Goldings Hops (5% AA) | Boil 10 minutes | |
| 4 gm | Bitter Orange Peel | Boil 10 minutes | |
| 0.25 oz | Saaz Hops (5% AA) | Boil 1 minute | |
| 0.25 oz | Goldings Hops (5% AA) | Boil 1 minute | |
| 2 gm | Coriander | Fresh ground, Boil 1 minute | |
| 2 vials | WLP540 Abbey IV Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | Boil 10 minutes |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Add extract and candi sugar
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add finishing hops, orange peel, coriander and Servomyces as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 14-21 days at 70ºF
Secondary Fermentation:
Fermentation Notes: Bottle condition with 0.25 vials of WLP540 Abbey IV Ale Yeast
Original Gravity: 1.091
Final Gravity: 1.022
Alcohol by Weight: 7.2%
Alcohol by Volume: 9%
IBU: 20
Color: 18 SRM
Tags: