Method:All Grain Style:Belgian Dark Strong Ale Boil Time:90 min Batch Size:5.5 gallons
(fermentor volume) Pre Boil Size:8.98 gallons Post Boil Size:7.11 gallons Pre Boil Gravity:1.086
(recipe based estimate)
Post Boil Gravity:1.108
(recipe based estimate)
Efficiency: 65%
(brew house) Source:Craw/Josh modified from Michael Tonsmeire Hop Utilization:99% Calories:326.9
(Per 12oz)
Carbs:21.8 g
(Per 12oz)
BREWED NOV 2017 AND EXTREMELY GOOD TASTED FEBRUARY 2018!!!
Modified for 5 gal. From the Easter Quad recipe by Michael Tonsmeire in AHA.
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).
Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).
Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Add Cinnamon Sticks after Primary Fermentation
When fermentation is complete, package as desired aiming for 2.4 vol of CO2.
Dough-in cold at approx. 70 F with 24 qt H20
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170 F for 10 minutes
No sparge NO SPARGE
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Last Updated: 2021-04-07 20:21 UTC
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