Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Blessed And Cursed Barrel Aged [Belgian Dark Strong Ale]

Belgian Dark Strong Ale – All Grain GONE

Batch Size:

5.5 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

January 30, 2010

Statistics

Target OG:

1.094 22.4° P

OG:

1.100 23.7° P

FG:

1.023 5.8° P

Real Extract:

9° P

Attenuation:

75.5% Apparent – 62% Real

Color:

20.6 SRM

IBU:

35 Rager

BU/GU:

0.35

ABV:

10.3%

ABW:

Calories:

330 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
11.00 pounds	Belgian Plisen Malt	63.3%
3.00 pounds	Belgian Munich Malt	17.3%
1.00 pounds	German Wheat Malt Light	5.8%
0.75 pounds	Belgian Special B Malt	4.3%
0.75 pounds	German CaraMunich Malt I	4.3%
0.75 pounds	Belgian Caravienne Malt	4.3%
0.13 pounds	Belgian Pale Ale Malt	0.7%
17.38 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.50 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.80 ounces	Tradition	60 min	Bittering	Boil	Pellets	5.7%
1.80 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Abbey Ale	White Labs	WLP530	2000 ml

Water Profile Denver, Colorado

Calcium:

31.5 ppm

Bicarbonate:

104 ppm

Sulfate:

50.8 ppm

Chloride:

23.5 ppm

Sodium:

21.4 ppm

Magnesium:

8.5 ppm

PH:

7.8

Procedure

Mash at 153F for 60 minutes

Fermentation and Aging

Primary:

7 days @ 72° F

Secondary:

31 days @ 67° F

Blessed and Cursed Barrel Aged

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	5.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6
Post-Boil Amount:	5.5
Boil Time:	90
OG:	1.100 / 23.7° P
Mash PH:
Boil PH:

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Log: Blessed And Cursed Barrel Aged