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
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 |
Procedures
- Dissolve extracts and syrups in 5 gallons of water
- 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
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
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