Belgian Dark Strong Ale – All Grain GONE



Incredibly aggressive ferment.  Not only have to watch for excessive spewage from the blow off tube, fermentation temp can shoot upinno time as well. 

Took an 8 gallon batch into two four gallon splits, each in a 6.5 gallon acid carboy.  Pitch temp was 72 F.  lag phase lasted 11 hours.  Full Kreusen at 16 hours.  Fermentation temp shot up to 78 F at that point Major spewage out of blow off tube.  Put fermenters into basement for six hours and cooled to 69 F.

Malts and Grains

Amount Malt/Grain %
9.00 pounds German Pilsen Malt (2-Row) 31.6%
9.00 pounds Belgian Plisen Malt 31.6%
5.00 pounds German Light Munich Malt 17.6%
1.50 pounds German Wheat Malt Light 5.3%
1.25 pounds German CaraMunich Malt II 4.4%
1.25 pounds Belgian Caravienne Malt 4.4%
1.25 pounds Belgian Special B Malt 4.4%
0.20 pounds British Chocolate Malt 0.7%
28.45 pounds Total Grain Weight 100%


Amount Adjunct
2.50 pounds Candi Sugar, Amber


Amount Non-Fermentable Time
0.25 tsp Super-Moss 11 minutes


Amount Hop Time AA
1.50 ounces Magnum 60 min 12.0%
1.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 500 ml

Mash Profile Single Infusion Mash, Full Bodied Beer


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 70% of mash water at 171° F / 77° C

2 Mash Out 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

14 days @ 72° F

Just Cursed

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 9.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 5.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 8.8    
Post-Boil Amount: 8    
Boil Time: 90    
OG: 1.096 / 22.9° P    
Mash PH:      
Boil PH:      

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