Belgian Dark Strong Ale

This Belgian Quadruple-inspired ale utilizes a limited release Belgian yeast strain and Belgian Candi Syrups to create deliciously complex flavors in this Strong Ale.

Type: Ale

Style: Belgian / French Ales

Batch Size: 5 gallons

Recipe Type: Extract only

Recipe Contributed By: Briess Technical Services Staff

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Ingredients

Quantity	Ingredient	Comment	Malt Style
6.6 lbs	CBW® Pilsen Light LME	60 min boil	Extract, LME
3.3 lbs	CBW® Sparkling Amber LME	60 min boil	Extract, LME
1.0 lb	Belgian Candi Syrup Dark	60 min boil
1.0 lb	Belgian Candi Syrup Light	60 min boil
1.0 oz	Magnum Hops (14% AAU)	60 min boil
1 capsule	Servomyces Yeast Nutrient	10 min boil
2 packs	WLP561 Non STA1son Ale Yeast (plus 1/4 pack for bottle conditioning)	Fermenter

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Procedures

1. Dissolve extracts and syrups in 5 gallons of water
2. Bring to boil, add 1.0 oz Magnum hops
3. Boil 50 minutes
4. Add 1 Capsule Servomyces Yeast Nutrient
5. Boil remaining 10 minutes
6. Turn off heat and cool wort to 70ºF
7. Transfer to fermenter
8. Pitch two packs of WLP561 non STA1son Ale Yeast

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Primary Fermentation: 2-4 weeks at 68-72ºF

Secondary Fermentation: 4 weeks at 34-40ºF

Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP561 Non STA1son Ale Yeast for 2-3 weeks

Original Gravity: 1.080

Final Gravity: 1.017

Alcohol by Weight:

Alcohol by Volume: 8.3%

IBU: 28

Color: 37 SRM

Tags:

• https://brewingwithbriess.com/recipes/
• Belgian Dark Strong Ale

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