NHC 2016 Belgian Dark Strong

Queen Bitch
Belgian Dark Strong Ale
Tom Berg and Wes Ruelle
St Louis Park, MN

For 11 US Gallons
27 lbs Belgian Pale Malt
2 lbs Munich
2 lbs Amber candi sugar
1 lb aromatic malt
1 lb Special B
1 lb Acid malt
0.5 lb dextrin malt
1.1 oz Magnum @ 60
3 oz Styrian Golding @ 60 

Wyeast 3787 Trappist High Gravity Yeast

Water Profile: 93 ppm Ca, 64 ppm Cl, 64 ppm SO4, 34 ppm alkalinity, -41 ppm residual alkalinity

OG 1.099
SG: 1.023
Boil time 30 minutes

Primary Fermentation: 3 days at 68 F
Secondary Fermentation: 10 days at 75 F
Tertiary Fermentation: 5 days at 32 F

Mash grains at 149 F for 90 min.  

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