Geoff Humphrey's BrewBlog > Brew Sessions > Blessed and Cursed [Belgian Dark Strong Ale]

Blessed and Cursed

Specifics

Style:

Belgian Dark Strong Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18E

A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous.

Commercial Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation.

Brew Date:

August 9, 2009

Tap Date:

March 6, 2010

Yield:

5 gallons

Color (SRM/EBC):

16.5/32.5

Bitterness (Calc):

35.1 IBU (Rager)

BU/GU:

0.37

Calories:

316 (12 ounces)

ABV:

10.1%

ABW:

7.9%

Batch No:	18-2009
OG:	1.096
OG (Plato):	22.88° P
Target OG:	1.097
FG:	1.020
FG (Plato):	5.08° P
Target FG:	1.020
Real Extract:	8.3° P
App. Atten.:	77.8%
Real Atten.:	63.7%
Status:	Bottled

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

63.3% of grist

2.00 pounds

German Dark Munich Malt

Color (L):	9 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

11.5% of grist

1.00 pounds

German Wheat Malt Light

Color (L):	1.5 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

5.8% of grist

0.75 pounds

Belgian Special B Malt

Color (L):	110 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

4.3% of grist

0.75 pounds

German CaraMunich Malt I

Color (L):	33 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

4.3% of grist

0.75 pounds

Belgian Caravienne Malt

Color (L):	22 °L
Info/Use:	Light crystal malt. Used in lighter Abbey or Trappist style ales.

4.3% of grist

0.13 pounds

British Pale Chocolate

Color (L):	200 °L
Info/Use:	Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

0.7% of grist

1.00 pounds

German Vienna Malt

Color (L):	3 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

5.8% of grist

17.38 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	7.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	17.4 pounds
Grain Absorbtion:	3.7 gallons
Total Water Needed:	11.9 gallons	7.2 gallons (runoff) + 3.7 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	5.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.1 gallons	11.9 gallons (total water) – 5.8 gallons (mash water)

)

100% of grist

Adjuncts

1.50 pounds

Sucrose (Table Sugar)

Hops

0.75 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

13.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil

9.8 AAUs

0.75 ounces

Total Hop Weight

9.8 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Abbey Ale
Manufacturer:	White Labs
Product ID:	WLP530
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	66–72°F
Amount:	2000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Medium Bodied Beer, Batch Sparge

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Procedure

Single infusion mash at 152°F for 60 minutes. 90 minute boil, adding hops according to schedule. Ferment at 72°F. Add sucrose syrup to secondary.

Single infusion mash at 152°F for 60 minutes.

90 minute boil, adding hops according to schedule.

Ferment at 72°F. Add sucrose syrup to secondary.

Fermentation

Primary:	14 days @ 72° F
Secondary:	14 days @ 72° F
Age:	90 days @ 65° F

Tasting Reviews

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Bottle Label

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Awards & Competitions

Entry Name:	Blessed and Cursed
Competition:	Liquid Poetry Slam
Date:	Jun 6, 2010
Style:	Belgian Dark Strong Ale
Place:	3rd (Bronze)

Entry Name:	Blessed and Cursed
Competition:	Gnarly Barley
Date:	Aug 7, 2010
Style:	Belgian Dark Strong Ale
Place:	3rd (Bronze)

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