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.
3.3 lbs - CBW® Sparkling Amber LME - 60 min boil
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
Bring to boil, add 1.0 oz Magnum hops
Boil 50 minutes
Add 1 Capsule Servomyces Yeast Nutrient
Boil remaining 10 minutes
Turn off heat and cool wort to 70ºF
Transfer to fermenter
Pitch two packs of WLP561 non STA1son Ale Yeast
Ingredients
6.6 lbs - CBW® Pilsen Light LME - 60 min boil3.3 lbs - CBW® Sparkling Amber LME - 60 min boil
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
Directions
Dissolve extracts and syrups in 5 gallons of waterBring to boil, add 1.0 oz Magnum hops
Boil 50 minutes
Add 1 Capsule Servomyces Yeast Nutrient
Boil remaining 10 minutes
Turn off heat and cool wort to 70ºF
Transfer to fermenter
Pitch two packs of WLP561 non STA1son Ale Yeast