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

Belgian Dark Strong Ale – All Grain GONE

Batch #:

04-2010

Batch Size:

10 gallons

Boil Time:

90 min

Brew Date:

January 24, 2010

Tap Date:

December 31, 2010

Statistics

Target OG:

1.094 22.4° P

OG:

1.096 22.9° P

Target FG:

1.018 4.6° P

FG:

1.016 4.1° P

Real Extract:

7.5° P

Attenuation:

82.1% Apparent – 67.2% Real

Color:

17.1 SRM

IBU:

36.1 Rager

BU/GU:

0.38

ABV:

10.7%

ABW:

8.3%

Calories:

313 12 oz

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	% of Grist
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%

Adjuncts

Amount	Adjunct
2.00 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	13.5%
1.50 ounces	Total Hop Weight

Yeasts

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

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Procedure

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

Primary:

7 days @ 72° F

Secondary:

14 days @ 72° F

Age:

250 days @ 65° F

Oak Aged Blessed and Cursed

Date Brewed:
Brewer/Assistant:

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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Log: Oak Aged Blessed And Cursed