St. Benedict Belgian Dark Strong Ale (For Advanced Homebrewers) Recipe

  1. Heat 19 1/2 quarts tap water to 160u0b0F and add to mash tun.
  2. Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149u0b0F.
  3. In a separate container, heat 12 1/2 quarts tap water to 202u0b0F.
  4. Mash out by adding 12 1/2 quarts of 202u0b0F tap water to mash tun while stirring after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168u0b0F.
  5. Leave at mash out temperature for 15 minutes. In a separate container, heat 2 quarts tap water to 172u0b0F.
  6. Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
  7. Drain mash tun to boil kettle, sparging with 2 quarts of 172u0b0F tap water. Add hops.
  8. After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.
  9. Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn't produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)
  10. Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
  11. Pitch yeast and allow to ferment at 66u0b0F for 10 to 14 days.
  12. Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.
  13. or
  14. at 2.5 to 3 volumes. (Set aside some bottles for extended aging!)

malt, malt, malt, oats, hops, candi, candi, turbinado sugar, whirlfloc, yeast nutrient, yeast

Taken from www.seriouseats.com/recipes/2012/09/how-to-brew-belgian-strong-dark-ale-beer-homebrewing-recipe.html (may not work)

Another recipe

Switch theme