Belgian Dark Strong Ale – All Grain GONE



Add 5g of gypsum to mash to replace minerals lost to whole house filter water.

Malts and Grains

Amount Malt/Grain %
22.00 pounds British Maris Otter Pale Malt 69.6%
6.00 pounds German Light Munich Malt 19%
2.00 pounds German Wheat Malt Light 6.3%
0.50 pounds Belgian Special B Malt 1.6%
0.50 pounds German CaraMunich Malt I 1.6%
0.50 pounds Belgian Caravienne Malt 1.6%
0.13 pounds British Pale Chocolate 0.4%
31.63 pounds Total Grain Weight 100%


Amount Adjunct
1.00 pounds Candi Sugar, Dark
1.00 pounds Candi Sugar, Amber


Amount Hop Time AA
1.60 ounces Magnum 60 min 12.5%
1.60 ounces Total Hop Weight


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

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Distilled Water


Single infusion mash at 150° F for 60 minutes.

Ferment at 72° F.

Once primary fermentation begins to slow, optionally 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
240 days @ 60° F

Blessed and Cursed

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 10.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 60    
OG: 1.090 / 21.6° P    
Mash PH:      
Boil PH:      

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