Classic Belgian Dark Strong Ale

A traditional abbey-style Belgian ale with a thick mouth-feel, rich and complex flavour, and warming finish.

20 Litre Batch
Grainfather – All Grain
Est. ABV: 8%
Est. IBU’s: 21
Est. SG: 1.074
Est. FG: 1.012

5.5 kg German Pilsner
500g Aurora or Aromatic malt
300g Flaked Oats or Rolled Barley
40g Chocolate
500g Dark Belgian Candi Syrup (for the boil)
Add 19 litres of water to your Grainfather and insert inner basket, heat to 73°C. Add grain and stir well. Set temperature to 68°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 10.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
35g Styrian Goldings (5.2% AA) (60min boil)
10g Styrian Goldings (5.2% AA) (10min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
500g Dark Belgian Candi Syrup (0min boil)

Attach counter-flow chiller and chill the wort. Aerate well and start fermentation as close as possible to 20°C, preferably with Wyeast 1762 Belgian Abbey II, or Mangrove Jack’s M31 Belgian Tripel yeast. Optionally allow temperature to rise slightly over the course of fermentation to encourage ester production.