St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers)

Name: St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams Maris Otter malt; 2 kilograms Belgian Pale malt; 454 grams flaked oats; 4 kilograms Belgian Pilsner malt; 454 grams Dark Candi Inc. D2 Belgian candi syrup (60 minutes); 454 grams turbinado sugar (60 minutes); 1 teaspoons Wyeast yeast nutrient blend (10 minutes); 3787 Wyeast Trappist High Gravity yeast

You can never have too many beverage recipes, so give St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers) a try. This vegetarian recipe serves 48. One serving contains 923 calories, 52g of protein, and 19g of fat. Head to the store and pick up candi inc. d2 belgian candi syrup, maris otter malt, turbinado sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 19 1/2 quarts tap water to 160°F and add to mash tun.

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Water

Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.

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Grains

In a separate container, heat 12 1/2 quarts tap water to 202°F.

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Water

Mash out by adding 12 1/2 quarts of 202°F tap water to mash tun while stirring after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.

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Water

Leave at mash out temperature for 15 minutes. In a separate container, heat 2 quarts tap water to 172°F.

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Water

Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.

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Grains

Drain mash tun to boil kettle, sparging with 2 quarts of 172°F tap water.

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Water

Add hops.

After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.

Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)

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Yeast