Drunken Deacon
Belgian Dark Strong Ale

Type: All Grain

 Date: 6/16/2007

Batch Size: 5.00 gal

 Brewer:
Boil Size: 6.02 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 54.1 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 27.0 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 5.4 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.7 %
2.00 oz Williamette [5.50%] (60 min) Hops 27.0 IBU
1.00 oz Tettnang [4.50%] (5 min) Hops 2.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc  
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.4 %
1.00 lb Dememera Sugar (2.0 SRM) Sugar 5.4 %
1 Pkgs Super High Gravity Ale (White Labs #WLP099) [Starter 35 ml] Yeast-Ale  

Beer Profile

Est Original Gravity: 1.106 SG

 Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 11.3 % Actual Alcohol by Vol: 7.1 %
Bitterness: 29.2 IBU Calories: 328 cal/pint
Est Color: 20.7 SRM Color:

Color

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 16.50 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 20.63 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 11.55 qt of water at 196.6 F 168.0 F 10 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: 4
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Actual mash: 60 minutes at 158 F, Mash out 164 F for 10 minutes. I added 3 gallons of 210 F hot liquer and this still did not bring the temp up enough