| BJCP Style | Belgian Dark Strong Ale - 26D |
|---|---|
| Type | All Grain |
| Profile | Aroma: Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas. Appearance: Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy. Flavor: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy. Mouthfeel: High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied. Comments: Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation. |
| Batch Size | 12.0 L |
| Mash | 66.0° for 75.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 22.6 IBUs |
| EBC | 32.2 EBC |
| OG | 1.050 SG (Est. 1.054 SG) |
| FG | 1.011 SG (Est. 1.010 SG) |
| ABV | 5.1 % (Est. 5.7 %) |
| Std drinks | 1.3 per 330ml stubby 3 per 750ml longneck 1.1 per middy 1.7 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Ale, Finest Maris Otter (Simpsons) | 2.00 kg | 5.0 EBC | 72.2 % | |
| Vienna Malt (Simpsons) | 0.25 kg | 7.5 EBC | 9.03 % | |
| BEST Wheat Malt (BESTMALZ) | 0.10 kg | 4.8 EBC | 3.75 % | |
| Special B Malt | 0.10 kg | 354.6 EBC | 3.61 % | |
| Aromatic Malt | 0.05 kg | 51.2 EBC | 1.97 % | |
| Chocolate Malt | 0.05 kg | 689.5 EBC | 1.97 % | |
| Gladfield Sour Grapes Malt | 0.05 kg | 4.0 EBC | 1.85 % | |
| Candi Sugar, Amber | 0.16 kg | 78.8 EBC | 5.61 % | |
| Total grain bill | 2.77 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Northern Brewer | 10.00 g | 60.0 mins | Boil | 4.0% |
| German Tradition | 5.00 g | 15.0 mins | Boil | 4.5% |
| German Tradition | 5.00 g | 0.0 mins | Boil | 4.5% |
| Total hops | 20.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Paradise Seed | 0.65 g | 15.0 mins | Boil | Spice |
| Orange Peel, Bitter | 4.50 g | 2.0 weeks | Secondary | Spice |
| Coriander Seed | 1.60 g | 2.0 weeks | Secondary | Spice |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| 1214 - Belgian Ale Yeast | Wyeast Labs | Ale | 74.0 % | 20.0 C - 25.6 C |
| # 2004 28/03/20 Brew day 03/04/20 Pitched yeast @ 18deg and ramped up to 21deg 10/04/20 Bitter orange and coriander seeds 19/04/20 Bottled, 1tsp sugar -9 x 750ml Longecks -4 x 450ml Grolsch -2 x 330ml stubbies =9.2L |