Eric Blaine of Maplewood, NJ won a silver medal in Category 22: Strong Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Blaine’s Belgian dark strong ale earned 2nd place among 351 entries in the category.
Eric Blaine of Maplewood, NJ won a silver medal in Category 22: Strong Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Blaine’s Belgian dark strong ale earned 2nd place among 351 entries in the category.
Ingredients:
- 8 lb Pilsner malt
- 5 lb Light Munich malt
- 1 lb Special B malt
- 1 lb Flaked Soft Red Wheat
- 2 lb Extra Light DME
- 1 lb D180 Belgian Candi Sugar
- 1 lb Dark Muscovado Sugar
- 8 oz Dextrose
- 1 oz German Magnum, 12.5% (40 min)
- 1 tsp Yeast Nutrient (10 min)
- 0.5 Whirfloc tablet (10 min)
- 2 pkgs Wyeast 1762 Belgian Abbey II (3L starter)
Specifications:
Yield: 5.5 gal (20.8 L)
Original Gravity: 1.099
Final Gravity: 1.012
ABV: 11.50%
IBU: 33
SRM: 28
Directions:
Water profile: Calcium = 50 ppm; Magnesium = 15 ppm; Sodium = 44 ppm; Sulfate = 56 ppm; Chloride = 90 ppm. Mash at 150° F for 60 minutes. Boil for 150 minutes. Begin fermentation at 65° F and let rise slowly to 72° F over the course of fermentation. Bottle condition using fresh yeast and enough sugar to yield 2.8 vols carbonation.
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