If you've followed this blog for any length of time, you're probably aware that I'm really fond of Belgian ales, especially the Belgian Dark Strong Ale. A few weeks back, I purchased a large container of Briess Sparkling Amber liquid malt extract (LME) at a discount. I wondered if this extract could be used to produce a reasonable Belgian Dark Strong Ale with a relatively short brew day. This batch is my attempt to prove or disprove that theory.
6 pounds of Breiss CBW Sparkling Amber LME
16 ounces Crystal 80L malt
2 ounces Special B malt
12 ounces Brun Fonce candi sugar
0.5 ounces Hallertau Magnum @ 11.6%AA (FWH)
1.0 ounces Hallertau Mittelfruh @ 3.8% AA (5 min.)
1.0 ounces Czech Saaz @ 3.8% AA (5 min.)
1/2 tsp. Brewtan B (boil)
3/4 tsp. Irish Moss
1/2 tsp. Yeast Nutrients
Dublin Ohio tap water
According to Brewfather, the beer will have the following qualities:
- Batch Size: 3.0 gallons
- Original Gravity: 1.095 SG estimated (1.095 SG actual)
- Final Gravity: 1.024 SG estimated
- IBUs: 31 estimated
- ABV: 10.6% estimated
- BU/GU Ratio: 0.32
- Heat 2.5 gallons of water to 150F
- Add Special B and Crystal 80L malt inside muslin bags
- Hold temperature at 150F for 20-30 minutes, then remove the grain
- Turn off heat and gradually stir in the LME to dissolve it completely
- Turn heat back on and add Hallertau Magnum as first wort hops
- When a boil is reached, begin a 60-minute countdown
- 60 minutes: No addition (note Hallertau Magnum was already added)
- 20 minutes: Add Brewtan B
- 15 minutes: Add Irish Moss and Yeast Nutrient
- 5 minutes: Add Saaz and Hallertau Mittelfruh hops in muslin bags
- Wyeast 1726 (Belgian Abbey II Ale Yeast) prefers a temperature in the 65-75F range.
- My plan is to begin fermentation at 70F and allow the yeast to free-rise until approximately 65-70% of fermentation has completed. At that time, I'll increase the fermentation temp one degree per day until at the maximum temp of 75F. I'll hold it there until fermentation is complete.
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