Belgian Dark Strong Ale
Quisten Gaarden Bryggeri
25 januari 2018 kl 10:06
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 20,0 L | 90 min | 1.099 SG | 1.008 SG | 30 | 12% | 872 |
93 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 30 | 12% | 872 |
93 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pilsner | 5,35 kg | 68,9% | Malt |
5 EBC
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Typ:
Malt |
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| Special B Malt | 0,40 kg | 5,2% | Malt |
355 EBC
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Typ:
Malt Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. |
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| Biscuit Malt | 0,40 kg | 5,2% | Malt |
45 EBC
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Typ:
Malt Use for English ales, brown ales and porters.
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| Wheat | 0,20 kg | 2,6% | Malt |
6 EBC
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Typ:
Malt |
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| Carafa II | 0,07 kg | 0,9% | Malt |
812 EBC
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Typ:
Malt Used to intensify aroma and color in dark, Munich beers and stouts. |
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| Candi Sugar, Dark | 1,35 kg | 17,4% | Socker |
542 EBC
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Typ:
Socker Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| East Kent Goldings (EKG) | 51 gr | 90 min | Kok | Pellets | 5,00% | 22,3 | 2,6 | |
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Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Belgian Abbey II | 1762 | Wyeast Labs | Flytande | 75% | 18°C - 24°C | |
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Labb: Wyeast Labs Dry flavor with slight fruitiness. High alcohol tolerance. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 65°C | 60 min | 2 min | Infusion | 16,52 L | |
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Höjningstid: 2 min |
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| Utmäskning | 75°C | 10 min | 2 min | Infusion | 5,81 L | |
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Höjningstid: 2 min |
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1.075 - 1.110
1.010 - 1.024
20 - 35
24 - 43
A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries. Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., Nice Chouffe, Affligem Nel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (refermented in the bottle).
Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bire du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).
Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clovelike. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. Appearance: Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tancolored head. Can be clear to somewhat hazy. Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously. Mouthfeel: High carbonation but no carbonic acid bite. Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).
