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This beer won first place in the Belgian Strong Ale category in the 2005 California State Fair
Mash in grains with 7 gallons water at 173°F.
Target Temperature 152°F. Mash for 60 minutes.
Sparge with 1 1/2 gallons water at 170°F.
Pitch yeast and begin primary fermentation at 70°F.
Dissolve dark candi sugar in 1 pint boiling water on day 3 of fermentaion. Stir until dissolved and containue boil for 5 more minutes.
Cool and add to carboy. Swirl carboy to mix.
Continue fermentation for 1 month.
Prime with 120 grams priming sugar.
O.G. 1.072 before candi sugar.
O.G 1.090 Estimated if candi sugar had been added up front.
Color: 20 SRM
Bitterness: 25 IBU
Malt with a citrus-like note. Dark burgundy color. Rich malt flavors with dried fruit flavors - raisins, dried prunes and almonds. Some alcohol warmth.
This hit the malt profile but didn't quite have the right yeast character for what I was aiming for. I think I will use a different yeast, and alos add some calcium carbonate to the mash to counteract the dark grains.