42 – to some it is the Answer to the Ultimate Question of Life, the Universe, and Everything; to others it is merely the number that falls between 41 and 43. . .
. . .But today, it is the name of my next recipe. Motivated by a Chop & EditBrew video and a Jamil show webcast, this is intended to be a classical Belgian Dark Strong Ale – high in alcohol, lightly bodied, long ageing and slow drinking. A real treat for most brewers.
This recipe is taken straight off of the Chop & Brew video, aside from some minor adjustments for my system. This beer will feature my homemade Belgian Candi Sugar (Links: 1, 2, Youtube), plus a limited release Wyeast yeast (3822-PC – Belgian Strong Ale – available in my yeast bank). It is lower in alcohol that many beers of this style because a) I want a faster-maturing version, so I can see how my homemade candi sugar works in a beer, and b) I want to send a few bottles of this out for Christmas (edit: and c) because I screwed up my sparge somehow). This beer should be bottleable in 6-8 or so weeks, although it will continue to age and improve for 6 or more months in-bottle.
The Chop & Brew Video (Episode 12: Belgian Dark Strong Ales)
|Belgian Dark Strong Ale|
|Type: All Grain||Date: 13-09-19|
|Batch Size (fermenter): 20.00 l||Brewhouse Efficiency: 72.00 %|
|Boil Size: 27.32 l||Boil Time: 90 min|
|Est Original Gravity: 1.075 SG||Measured Original Gravity: 1.069 SG|
|Est Final Gravity: 1.013 SG||Estimated Alcohol by Vol: 8.3 %|
|Est Color: 28.4 SRM||Bitterness: 25.5 IBUs|
|Mash Name: Single Infusion, Light Body, Batch Sparge||Total Grain Weight: 6.74 kg|
|Sparge Water: 17.21 l||Grain Temperature: 22.2 C|
|Sparge Temperature: 75.6 C||Tun Temperature: 22.2 C|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
Sparge Step: Batch sparge with 2 steps (3.43l, 13.78l) of 75.6 C water
Carbonation and Storage
|Keg||Volumes of CO2: 2.3|
|Fermentation: Ale, Two Stag||Age for: 45 days|
|Adjust for OG 1.076, IBU: 26. Use home-made sugar, 1lb|
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