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Belgian Dark Strong Ale – All Grain GONE

Statistics

General Info

A recipe sent to me by Charlie Papazian himself in response to a plea I made on TechTalk for a Kwak-type clone.

Can substitute WLP530 or WLP500 if needed.

Comments

Double batch this time, which brought to light the limitations of my 5-gallon-based brewing setup. Time to upgrade to a 15 gallon HLT and kettle, I believe. Also presented the need to reinforce the brew structure’s shelf system with 2x4 supports and longer wood screws. The mash tun, with 30 pounds of grain + 10 gallons of water weighed over 100 lbs. All target temps were hit. Oh, and my hydrometer broke again. OG for this brew is estimated. Pics from Kjell are at http://www.rockhoppersbrewclub.com/index.php?q=gallery&g2_itemId=393 (August 3, 2008).

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	Belgian Plisen Malt	33.3%
20.00 pounds	German Dark Munich Malt	66.7%
30.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Challenger	120 min	Bittering	Boil	Pellets	6.7%
1.00 ounces	Styrian Golding	20 min	Aroma	Boil	Pellets	3.5%
0.50 ounces	Sterling	20 min	Aroma	Boil	Pellets	6.0%
2.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Form	Amount
Trappist (WLP500)	White Labs	Liquid	1 quart starter

Mash Infusion

Step	Description	Temp.	Time
Infusion Mash	Single infusion.	150° F	75 min.
Sparge	Batch sparge.	170° F	20 min.

Procedure

From Charlie’s notes:

A single step infusion mash is employed to mash the grains. Add 15 quarts (14 l) of 167 degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l) of 170 degree F (77 C) water. Collect 7 gallons (27 l) of runoff and add bittering hops and bring to a full and vigorous boil.

The total boil time will be 120 minutes. When 20 minutes remain add flavor hops. When 10 minutes remain add Irish moss. After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons) turn off the heat then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month preferably at about 70 degrees F (21C).

When secondary aging complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

Fermentation and Aging