Belgian Dark Strong Ale – All Grain GONE


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.


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 (August 3, 2008).

Malts and Grains

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


Amount Hop Time AA
1.00 ounces Challenger 120 min 6.7%
1.00 ounces Styrian Golding 20 min 3.5%
0.50 ounces Sterling 20 min 6.0%
2.50 ounces Total Hop Weight


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.


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

7 days @ 68° F
7 days @ 68° F
48 days @ 65° F

Uncle Kwaker

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 10    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 60    
OG: 1.079 / 19.1° P    
Mash PH:      
Boil PH:      

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