Sterkte van Belgie Ale
This Belgian Dark Strong Ale combines dark-caramel and Munich-type maltiness with complex esters and phenolics, imparted by White Lab's Belgian Strong Ale Yeast.
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 |
| 3.3 lbs | CBW® Sparkling Amber LME | Extract, LME | |
| 3.3 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 2.5 lbs | Pale Ale Malt | Base | |
| 1.5 lbs | Aromatic Munich Malt | Kilned, Munich | |
| 0.5 lbs | Caramel Malt 120L | Caramel, Crystal | |
| 1 lb | Sugar | ||
| 1.5 oz | Styrian Golding (5% AA hop) | 60 min boil | |
| 0.5 oz | Styrian Golding (5% AA hop) | 20 min boil | |
| 2 vials | white Labs WLP545 Belgian Strong Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Steep malt at 148-154ºF for 45 minutes
- Bring water to boil
- Remove from heat and add first hop addition
- Boil 40 minutes
- Add extract, sugar, second hop addition
- Boil 20 minutes
- Cool to 66ºF, oxygenate wort
- Pitch 2 vials WLP545 Belgian Strong Ale Yeast
Primary Fermentation: 2 weeks at 66ºF
Secondary Fermentation: 4 weeks at 36-40ºF
Fermentation Notes: Force carbonate or bottle condition with 1/4 pack WLP545
Original Gravity: 1.076
Final Gravity: 1.017
Alcohol by Weight: 6.2%
Alcohol by Volume: 7.7%
IBU: 27
Color: 25
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