Belgian strong dark ale

[oblivious]

Hi put this together yesterday, nicely fermenting away to day

Belgian strong dark ale

20-21 liter O.G. 1.07-74

Pale malt 4.54kg
Munich malt 681g
Special B 250g
Belgian aromatic 250g
Wheat malt 250g

Mash at 65c 1.25 hours

Hops
styrian goldings 43 grams at 60mins
styrian goldings 12grams at 10mins


Sugar at 15mins

Jaggery palm 500g
Date syrup 250g
Table sugar 250g


Yeast WPL500 3 liter starter

[mixbrewery]

What values for potential SG and colour are you using for the date syrup and the jaggery?

I found both in a new Asian supermarket thats just opened in town today

[mysterio]

Great looking recipe oblivious, i've bookmarked this one so be sure to update us on how it goes

[oblivious]

thanks mysterio

What values for potential SG and colour are you using for the date syrup and the jaggery?

I found both in a new Asian supermarket thats just opened in town today

i don't know, i enter the date syrup as maple syrup and the jaggery as candi sugar

[Barley Water]

Very interesting, I will look forward to your report on how the flavor comes out as it relates to the date sugar. I am trying to perfect a dubbel which I can't seem to get quite right and any help with formulation would be appreciated. This type of beer seems so easy to make on the surface but once you get into it, you find out that there are a hell of a lot of variables to manipulate. I started with the formulation in "Brew Like a Monk" but I just can't seem to get rid of a background bitter taste which is really hurting the overall flavor in my opinion. Taste testing a dubbel is bad enough but doing a proper evaluation on a Strong Dark is pretty close to suicide (but fun).

[bconnery]

I don't know if you can see this without being a member but on aussiehomebrewer we have a thread focusing on different styles...
Here's the one for dubbel.
http://www.aussiehomebrewer.com/forum/i ... opic=11532
If it doesn't appear for guests you could always sign up, the more the merrier!

[oblivious]

Very interesting, I will look forward to your report on how the flavor comes out as it relates to the date sugar.

Thanks for that Barley water, m I used data syrup not sugar as i could not find it

[oblivious]

I don't know if you can see this without being a member but on aussiehomebrewer we have a thread focusing on different styles...
Here's the one for dubbel.
http://www.aussiehomebrewer.com/forum/i ... opic=11532
If it doesn't appear for guests you could always sign up, the more the merrier!

Thanks bconnery, looks like i need to become a member

[oblivious]

Just bottled this to nite, at last, F.G around 1.009-.998, that WPL500 (chimay) yeast is something else, phenomenal attenuation and I never seen a beer so clear. Although it turned out not as dark as I wanted more amber, I wonder if the yeast can strip some of the color out, but on the plus side there is massive fruit aromas no misting it was a Belgian.