Belgian Strong Dark Ale NHC06

Category 18: Belgian Strong Ale

Gold Medal NHC 2006

Sponsored by: Dingemans c/o Cargill Malt

Jamil Zainasheff, Elk Grove, Calif., Belgian Strong Dark Ale, QUAFF

[Untitled]

Belgian Strong Dark Ale

Ingredients for 6 U.S. gallons (22.7 liters)

15.0     lb (6.8 kg) Pilsner malt

3.0       lb (1.36 kg) Munich malt

1.0       lb (0.45 kg) aromatic malt

1.0       lb (0.45 kg) Special B malt

1.0       lb (0.45 kg) caramel Munich malt

0.5       lb (227 g) wheat malt

0.5       lb (227 g) melanoidin malt

1.0       lb (0.45 kg) cane sugar

2.2       oz (62 g) Hallertau pellet hops, 4.4% alpha acid (60 min.)

White Labs WLP 570 Belgian Golden ale yeast

Original Specific Gravity: 1.103

Final Specific Gravity: [Unknown]

Boiling Time: 90 min.

Primary Fermentation: [Unknown]

Secondary Fermentation: [Unknown]

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

"A very nice example of style! [Good] complexity and integration of flavors. The malt bill seems just right."

"On the sweet end of the spectrum. More attenuation would help. Nice complexity. This beer could lay down. Enter it in 2007."