Belgian Dark Strong NHC07

Category 18: Belgian Strong Ale

Gold Medal

Sponsored by Dingemans c/o Cargill Malt
John Applegarth, Grand Rapids, MI, Belgian Strong Dark Ale, PrimeTime Brewers
"Belgian Dark Strong"

Belgian Dark Strong Ale

Ingredients for 5 U.S. gallons (19 L)

10.75  lb (4.88 kg) pale malt

1.75    lb (0.79 kg) dextrin malt

1.0       lb (0.45 kg) Vienna malt

1.0       lb (0.45 kg) aromatic malt

1.0       lb (0.45 kg) Special B malt

13.0    oz (369 g) flaked barley

0.75    lb (340 g) wheat malt

0.5       lb (227 g) biscuit malt

2.0       oz (57 g) chocolate malt

3.0       lb piloncillo sugar (in kettle)

1.0       oz (28 g) Styrian Goldings pellet hops, 4% alpha acid (60 min.)

0.75    oz (21 g) Styrian Goldings pellet hops, 4.9% alpha acid (30 min.)

White Labs WLP 500 Trappist ale yeast (1 L starter)

Forced CO₂ to carbonate

Original Specific Gravity: 1.097

Final Specific Gravity: 1.012

Boiling Time: 90 min.

Primary Fermentation: 7 days at 70-74°F (21-23°C) in glass

Secondary Fermentation: 40 days at 70°F (21°C) in glass

Directions

Mash in grains at 153° F (67° C) for 60 minutes. Raise to 168° F (76° C) and mash out for 10 minutes.

Judges' Comments

"Nicely balanced."