Growing up my Grandfather would always give me a nickel when he came over. I remember being so excited to drop that shinny coin into my piggy bank, as I got older the receiving nickel got a little, well "Old". Now looking back, that nickel was him showing love to the Grand-kids, as any affection from him would of shocked everybody. To my Grandfather Gail, a nickel was a lot of money, the simple act of giving that away was a big deal to him which I will always remember.
Gail, like most other men of his age was sent off to war. He ended up in France and Belgium for most of WWII. During this time he developed a strong hatred for anything French. He would randomly state, "French Pussies." and other inappropriate comments as he got older. No one can understand what happens during war but I can assume it's not pretty. He would talk about how the French Troops would be running away from the German's while the American's stood firm protecting their country. Even with this hatred for French men, French women on the other hand he loved. Eventually marring an American born, French girl.
This love hate relationship reminded me of my relationships with strong dark Belgian beers. When it comes to Homebrewing, I brew, I brew a lot. Honestly in this area I'm in the 1%...but this style of beer has always eluded my homebrewing mind. So I wanted to start with a proven recipe. Going into Jamil's Brewing Classic Styles Book, I pulled up this recipe. I've only darken the color 3 SRM points with the addition of Carafa III. For some strange reason I felt his 13 SRM's was to light. The style is acceptable up to 21 SRM's
The plan is to bottle 3 gallons of this beer for normal consumption. The other 2.5 or so gallons, I'll add a Belgian sour mix to at bottling. Letting them over time develop sour characteristics.
|Belgian Dark Strong Ale|
|Type: All Grain||Date: 11/12/2012|
|Batch Size (fermenter): 5.50 gal||Brewer: Chris Lewis|
|Boil Size: 6.34 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Lewys Tower|
|End of Boil Volume 5.72 gal||Brewhouse Efficiency: 72.00 %|
|Final Bottling Volume: 5.26 gal||Est Mash Efficiency 72.0 %|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): Me: 42 NHC 2013: 41.3|
|Taste Notes: Please see my "Tasting Notes" for this recipe.|
Competitions Entered: NHC 2013 "Tasting Notes" , America's Finest Homebrew Comp. "Tasting Notes"
|Est Original Gravity: 1.094 SG||Measured Original Gravity: 1.079 SG|
|Est Final Gravity: 1.016 SG||Measured Final Gravity: 1.010 SG|
|Estimated Alcohol by Vol: 10.4 %||Actual Alcohol by Vol: 9.10 %|
|Bitterness: 27.5 IBUs||Calories: 275 kcal/12oz|
|Est Color: 18.2 SRM|
|Mash Name: Single Infusion, Full Body, Batch Sparge||Total Grain Weight: 19 lbs 1.6 oz|
|Sparge Water: 2.85 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.20|
|Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 3.17gal) of 168.0 F water|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Bottle||Volumes of CO2: 2.3|
|Pressure/Weight: 4.53 oz||Carbonation Used: Bottle with 4.53 oz Corn Sugar|
|Keg/Bottling Temperature: 70.0 F||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 65.0 F|
|Primary: 63 Degrees for 7 days|
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