BELGIAN DARK STRONG ALE GRAINFATHER BREW

In this video I share my own personally developed Belgian dark strong recipe, along with the usual hints and tips along the way. Belgian Dark Strong Ale Batch Size: 15 L / 3.96 US Gallons. Boil Time: 60min Efficiency: 75% OG 1.092 FG 1.004 (With MJ M31 high attenuation) Color 84.3 EBC Bitterness 26.8 IBU BU:GU 0.29 Alcohol 11.6% ABV MASH STEPS Mash step 1 30 mins @ 62 deg c /143 deg f Mash step 2 30 mins @ 67 deg c /152 deg f Mash step 3 20 mins @ 70 deg c /158 deg f Mash out 10 mins @ 75 deg c /167 deg f Fermentables 47% PALE ALE MALT 2.71 KG / 5.97 LBS 23% PILSNER MALT 1.34 KG / 2.95 LBS 5% CARAMUNICH MALT 0.30 KG / 0.66 LBS 3% BISCUIT MALT 0.15 KG / 0.33 LBS 2% AROMA MALT 0.10 KG / 0.22 LBS 1% SPECIAL B 0.08 KG / 0.17 LBS 1% CARAFA SPECIAL II (WEYERMANN) CHOCOLATE MALT 0.06 KG / 0.13 LBS 12% CANDI SUGAR , DARK 0.68 KG / 1.49 LBS 10 MIN BOIL ADDITION 6% CANDI SUGAR , DARK 0.33 KG / 0.72 LBS ADD AFTER 5 DAYS OF FERMENTATION HOPS 23g / 0.811 oz Northern Brewer Pellet Boil 60 min AA 8 IBU 22.4 18g / 0.63 oz Saaz Pellet Boil 15 min AA 4 IBU 4.4 EXTRA GRAINS OF PARADISE 10grams / 0.35 oz at 10minutes YEAST 1 packet Mangrove Jacks Belgian Tripel (M31) I always recommend the use of yeast nutrient. FERMENTATION STEPS Pitch @ 20 deg c / 68 deg f and hold for 7 days - allow the temperature to raise if the yeast wishes to. Raise 1 deg c each day/ 34 deg f from day 8 until you reach 27 deg c / 80 deg f. Leave in primary vessel for a minimum of 14 days, 21 days being optimal. Once FG is reached then transfer to a secondary carboy and condition for at least eight months before bottling. A years worth of conditioning in bulk will be optimal before bottling. Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/davi... Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae