Belgian Dark Strong Ale – All Grain GONE


General Info

Third barrel brew with the Rock Hoppers, and I'm honored that they chose my recipe for it.

Will be blended with other brews of using the same recipe and aged in an oak barrel for 8 months.

The original recipe called for Munich, using Dark Munich instead. Substituting Pale Chocolate instead of Chocolate malt as well.

Malts and Grains

Amount Malt/Grain %
22.00 pounds German Pilsen Malt (2-Row) 63.3%
6.00 pounds German Dark Munich Malt 17.3%
2.00 pounds German Wheat Malt Light 5.8%
1.50 pounds Belgian Special B Malt 4.3%
1.50 pounds German CaraMunich Malt I 4.3%
1.50 pounds Belgian Caravienne Malt 4.3%
0.25 pounds British Pale Chocolate 0.7%
34.75 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Sucrose (Table Sugar)


Amount Hop Time AA
1.50 ounces Magnum 60 min 13.5%
1.50 ounces Total Hop Weight


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

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Water Profile Highlands Ranch, Colorado


Single infusion mash at 153° F for 60 minutes.

Ferment at 72° F.

Once primary fermentation begins to slow, make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.

Fermentation and Aging

7 days @ 72° F
14 days @ 72° F
250 days @ 65° F

Oak Aged Blessed and Cursed

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 11.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 6.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.096 / 22.9° P    
Mash PH:      
Boil PH:      

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