As seen being enjoyed and discussed by Chip, Ted and Wyeast brand manager Michael Dawson in Chop & Brew – Episode 12. Recipe courtesy Michael Dawson. Because he’s awesome.
Belgian Dark Strong Ale 2011
Target OG: 1.104
Target FG: 1.020
9 lbs MFB Pilsen
Dough-in cold at approx. 70 F with 24 qts water.
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170F for 10 minutes
Lift to drain grain bag. No sparge.
HOPS AND OTHER FERMENTABLES:
2 lbs D-180 candi syrup @ 60 min
1 oz Palisade (whole) @ 60 min
0.25 oz Liberty (whole, homegrown) @ 60 min
1 oz Palisade (whole) @ 15 min
0.25 oz Liberty (whole, homegrown) @ 15 min
Cool to 64 F, O2 and pitch with Wyeast 3787 Trappist High Gravity.
Quasi-open fermentation (non-sealed, non-airlocked s/s stock pot) free-rise to 68F w/ periodic rousing for 7 days.
Rack to closed secondary (SG = 1.030), warm to 75 F for attenuation
Rest 5 weeks in secondary, prime w/ table sugar & bottle condition
FG = 1.020, 11.2% abv
Preliminary tasting notes from short-fill on bottling day: “Milk chocolate covered cherries, banana chips, rose petals, caraway, pumpernickel bread, sweetened Americano, rum cake. Warming on the way down.”