C&B12 - Three Glasses of BDSA 2011

Dawson’s Belgian Dark Strong Ale 2011 Homebrew Recipe

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
3 gallons
Target OG: 1.104
Target FG: 1.020
ABV: 11.2%

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.

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.”


3 thoughts on “Dawson’s Belgian Dark Strong Ale 2011 Homebrew Recipe

  1. Pingback: Chop & Brew – Episode 12: Belgian Dark Strong Ales | Chop & Brew

  2. Pingback: Dawson's Belgian Dark Strong Ale 2011 Homebrew Recipe | Chop … | HomeBrewIntoxication.com

  3. Goran

    Do I need to add extra sugar at high krausen, as advised in your video for 8+% ABV beers? And how much for 5 gallon?



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