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Belgian Strong Ale

The Pious - Westvleteren 12 style quad

Tasting Notes:

Rum soaked dark fruits. Raisin, fig, plum, caramel, brown sugar, belgian yeast, cherry, sweet bread, apple, yeast spice

added by: scott

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Ingredients
Malt
  1. 8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 42.11 %
  2. 8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 42.11 %
Hops
  1. 1.00 oz Styrian Goldings [4.10 %] (20 min) Hops 7.0 IBU
  2. 1.00 oz Northern Brewer [8.50 %] (90 min) Hops 25.7 IBU
  3. 0.50 oz Hallertauer Hersbrucker [2.80 %] (20 min)Hops 2.4 IBU
Yeast
  1. WLP530
Specialty
  1. 3.00 lb Dark 2 Belgian Candi Syrup (160.0 SRM) Sugar 15.79 %, 1lbs sugar added to beginning of boil, 1lbs added to last 5, 1lbs added in secondary.

Steps
  1. Mash/Grains: 10 min Protein Rest Add 32.00 qt of water at 137.5 F 132.0 F
  2. Mash/Grains: 30 min Saccharification Decoct 8.79 qt of mash and boil it 151.0 F
  3. Mash/Grains: 30 min Saccharification Decoct 4.85 qt of mash and boil it 159.0 F
  4. Boil: Bring your wort to a boil and start your timer at 90 minutes.
  5. Boil: At 90 minutes, add 1.0 oz. Northern brewer hops and add 1lbs sugar.
  6. Boil: At 20 minutes, add 1.0 oz. Styrian Goldings hops and 0.50 oz. Hallertauer Hersbrucker hops.
  7. Boil: At 5 minutes, add another 1lbs of sugar.
  8. Fermentation: Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there.
  9. Fermentation: The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days.
  10. Fermentation: After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50F for 7 weeks.

Recipe Notes

You can carb however you want.

Beer Stats
  • Style: Belgian Strong Ale
  • OG: 1.092
  • FG: 1.012
  • ABV: 10.5%
  • IBU: 35
  • Color: 33
Recipe Stats
  • Type: All-Grain
  • Batch Size: 5.5 gal.
  • Boiling Time: 90 min.

Recipe Brewing History

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