BELGIAN DARK STRONG ALE GRAINFATHER BREW
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- Опубликовано: 14 окт 2024
- 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:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
![Oscar Maydon x Fuerza Regida - Tu Boda [Official Video]](http://i.ytimg.com/vi/_ymicn0_GYc/mqdefault.jpg)
I brewed this 11June 2017 after watching this, and drinking a bottle now. Wow this has developed well over time, down to my last few bottles now. Time to brew again soon. Brewed your Easy Mango IPA today smells were awesome from that hop combination.
Oddly I just poured one of these before checking youtube comments! A brew like this needs time but it is for sure well worth it :) Glad to hear that you are enjoying it also :) Hope you enjoy the mango IPA also :)
Very interesting, especially the yeast. Thanks!
Thanks Mike :)
That video takes me back .my first all grain was a triple I thought I would start with a bang I think it took me about 6 hours to brew with a triple decoction chucked in for good measure , my word it was great after a year .The secret is you have to hide it somewhere you only go once a year .like next to the Christmas decorations haha. Great video
+SALTY DOG BREWING haha that sounds like a self punishing start for sure! Great to hear that you survived it and are still brewing!! I am pretty good at waiting, I always have more than I can possibly drink ready and waiting anyway :)
Fascinating video. Loads of great tips. I made a few strong beers last year. So much fun. :)
AllianceOfCalgon They sure are , glad you liked the video :)
Excellent video again David. You really keep it up. My Mikkeler Monk's Brew clone has been fermenting for 14 days now so this was well timed ;)
lehtinel80 Glad you enjoyed it :)
Hi David! I find this recipe very interesting. Regarding the yeast. I have seen your newer videos about co-fermentation with Kveik. Have you tried this recipe using Kveik for the faster conditioning time or would you use M31 as in the video?
Also, would you incoorperate the 30 min boil here aswell? Thanks!
Thank you. Voss or Ebbegarden would work well on their own with this one 🍻🍻🍻
Thank you for video and receipe!
+Jonas Jonaitis you are very welcome :) Give it a brew, the resulting beer really is one to be tasted :)
Avery good video David thanks , Ivan
🍻🍻🍻
Looks like a lovely recipe. Thanks for sharing it
+Daft Cat Brewing It works very well, it has taken alot of tweaking to get it to this :)
Very interesting as always, thanks David.
+Matthew Read Glad you liked it :)
G'day David,
Thanks for sharing. Great video.
Do you find this recipe more towards the Straffe Hendrick quad (which is probably my favourite of all of them) more than the others?
Thanks
Nick
Hi Nick, thanks :) I actually have another video that shares that one. This is different really. Still very good though. Here is the other video, quite old now but the recipe is true and the best ive used. Not mine though, as mentioned in the video:- ruclips.net/video/IG53xKwx8l8/видео.html
A well-done and informative video, as always. This looks very enticing - making plans to brew a version of this in the near future. One question - this seems to be quite a bit darker than the standard guidelines for this style?
Thanks Allan. This style should be dark, sure it can be a little lighter but not by so much. I have a newer video for this style (with recipe writing details) here:- ruclips.net/video/0iwULgsM7MA/видео.html
@@DavidHeathHomebrew Cheers, thanks. I've seen the newer video and think that this was the one I was after - may have to just brew them both now to compare... Love the channel, keep up the great work.
Great, thanks Allan. :)
Hi ! it's me again :) I have 2 more questions :
For the candi sirup at 5 days, how do you incorporate it to the vessel ? do you stir ? doesn't the sirop go directly in the bottom and not mix if you don't stir ?
For the fermentation temperature during the first 7 days, when you let it raise at the beginning, do you maintain the reached temperature or do you bring it back to 20°C when the yeast activity is no more "thermal" ? (sorry for my poor english)
Thanks and I love your channel !
Hi :) I add it directly, no stirring :) You could heat it a little and add a small amount of water. The add it evenly to the top of your fermenter. Do not stir. It will mix naturally in time but essentially its just sugar. I keep ferm temps stable. If I raise temps myself then this is at 1C per day.
@@DavidHeathHomebrew ok thanks ! in the description you say "allow the temperature to raise if the yeast wishes to." so I followed that, i'm around 24°C at the 4th day now. I'll keep it stable until day 8, then raise up 1°C/day until 26/27 °C. I'm good ?
Great, yes :)
Great video! Thank you. One question I have is when you let your beer sit in the carboy for a year. Do you have to add yeast after that for bottling? Or is there still enough yeast in there to provide the carbonation?
Thank you.
Yes, you will need to introduce fresh yeast past 2-3 months.
Ok that's extremely helpful. How do you know how much yeast to use?
Great. Same as original pitch to be on the safe side.
Hello David, Great Video. The Belgian Dark Strong's you showed and Belgian Trappist Triples are among my favorites as well. I am shopping around for an electric brewing system. I am thinking about purchasing the Grain Father Connect. Are you happy with your Grainfather and can you reccomend it? How do you like the newer connect version? There seem to be many alternatives, I am still researching. Great recipe. Regards. David.
+David Naughton Sounds like you have good taste David, hehe. I am extremely happy with my GF. Ive tried quite afew all in one systems and the GF is top of the list for sure, despite being cheaper than some others. Go for it :)
Hi David, great video. I love Belgium quads and will be looking to brew following this method. Just a question about conditioning in a carboy. Does this add carbonation to the beer? I love beer with a bit of fizz, I don't like flat beer. If I wanted more carbonation would I need to bottle condition adding a bit more sugar?
Thanks Rob. Carbonation comes after the conditioning. You can go with a keg and force carbonate with co2 or you can bottle and add sugar.
Hi David, fantastic videos you put up!! I have looked, but cant find what temp you bulk condition at?? By the way, I tried your ESB recipe and it turned out excellent:)
Great:) Glad you are enjoying them. Yes the ESB is a really nice one if I do say so myself :) For ales 13-14 deg c is optimal.
thanks David:)
I David and really excellent video. May I ask you why do you use the standard pipework for this beer. Generally, for batches of less than 4 kilos, I should use the small pipework. And as well, maybe I lost the part, do you remember the mash water amount and the sparge water in order of collect 15 litres of worth?
+Mauro Manca It actually worked just fine. I got good efficiency. The standard pipework is fine for batch sizes of 15L plus
Grains of paradise? Is that the same as Selim Pepper or Senegal Pepper?
No it is different. Grains of paradise are from the ginger family. Also know as melegueta pepper, alligator pepper or Ossame.
When you're stirring between each mash step, do you plug the inner tube with a cap, then remove it and place the stainless opening with strainer over again?
I dont plug the tube personally. But apart from this yes :)
Is there any reason why you limited this batch to 15. I calculated that a 23L batch would be 7-8 kg within the GF range and taking the same amount of work. I have never been keen on spice additions to beer is the Grains of Paradise essential?
I brewed the amount I wanted.
Nothing more to it. :)
The grains of paradise aren't in the written recipe or am I going blind?
Well spotted! I have now added them in! The recipe is on the GF recipe creator as well :)
David, easy question. The multiple mash, how to account for the heating time between each mash temp level? Do you stop the clock each level until the mash reaches the next temp? Thanks!
Hi, there is no need to account for ramp up times thankfully :)
Hi David Did you use caramunich 1,2 or 3 with this recipe
Thanks
Hi Jason , Caramunich 1 :)
Nice David!
And, in your experience, what is the best temperature for conditioning in carboy during 8 months? ty
Glad you enjoyed it. Ideally 13-14 deg is optimal. Check out my video on conditioning and bottling strong beers for more info :)
Really. Will do it.
Cheers and Thanks
I happen to have the M41 yeast in the fridge. Would you say I could this yeast instead of the M31, without changing the outcome of the beer too much? Also I identified the "Inkbird" thermostat, but could you please tell me the manufacturer of those red heath belts?
+Cykelsnubben Cykelsnubben Hi :) M41 will work for sure, its pretty generic Belgium yeast. The heat belts I use are unbranded, got them on ebay cheap. They do the job :)
Hi David
I racked into my secondary around April
Is it ok conditioning as is or was i meant to add anything to assist conditioning
Cheers
”As is”. Just make sure it's in a carboy or demi John up to the neck :)
Thanks David
I may be in a bit of strife so
I racked the 15L into a 20L carboy.
For how long? That would not work for long. It will be oxidized.
Damn it. It's most likely ruined so been a couple of months now
Was my first time using secondary.
We live and learn eh, There goes my christmas brew
More likely sadly. Here's a guide that applies to any strong beer:- ruclips.net/video/i1ptICwg8vo/видео.html
Nice video. What was your strike water to grain ratio.
I'm about to do a leffe brune clone and was thinking 2.5L:1kg
I was also thinking of salvaging some yeast from a 750ml chimay blue bottle, making a starter, and pitching it towards the end of the primary ferment. Any thoughts?
I go with 2.7L per kilo. Works well :)
@@DavidHeathHomebrew Thanks, much appreciated.
No problem:)
hello ! Do you add yeast before bottling ?
Yes, if you have had it conditioning in a carboy. If you bottle early then no.
@@DavidHeathHomebrew Ok, and is it sacrilegious to force carb it ?
I wont tell anyone if you dont :p
great !
+Eric Werz Glad you enjoyed it :)
Indeed I lived in Belgium for about 10years as I was a young man...So belgian beers were my weekly brewage !!! and became my favorites as well...
In the video, you state that "The Carboy stored versions always are superior to the bottle stored versions".
Why is that?
+Cykelsnubben Cykelsnubben It is a characteristic of alcohol based drinks. This is why the majority of producers of alcohol products do this also but on a larger scale. Try it and make a comparison and you will taste the benefit :)
BTW: mash & sparge water volumes as usual per GF calculator ?
+Eric Werz No, I have provided guidelines in the recipe but as I said in the video this will vary and you will need to manually check presparge :)
Agree but as I'm a newbie some clues would help... At least the initial mash volume... My understanding is sparge volume is adjusted based on mash gravity reading.. Am I right ?