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Shot at Black Albert All-grain
Color
Stats
OG1.126
FG1.024
IBU67
ABV13.20 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
How do pack so many wonderful flavors into such an illustrious beverage. You utilize 10 different fermentables. And make the ABV is at 13% and let it age a realllllllly long time.
Submitted by markymarkchitown on 20-Mar-2008

Recipe Details
Tasting Notes Bottled it today. Should be ready by Christmas. It's very sweet!! Perhaps I will cut back on the Special B next time (trying to be too authentically belgian). Maybe some 120 Crystal next time.
Awards
Boil Volume 6.62 gallons
Boil Time 90 minutes
Batch Size 5.50 gallons
Yeast WYeast Ardennes (85% app. attenuation)
Primary Fermentation 10 Days
Secondary Fermentation 4 Months
Other Fermentation Bottle Condition for as long as you can stand it
Procedure Mash low 148 for 60 minutes. Soak the oak in whiskey while the primary is going, then stick the oak in the secondary.
  Style Comparison
  Low   High
OG 1.075 1.126 1.095+
FG 1.018 1.024 1.030+
IBU 50 67 90+
SRM 20 50 40
ABV 8 13.20 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
41.7 % 10.00 Belgian Two-row Pale 50.5 3.0
16.7 % 4.00 Light Malt Extract Syrup 18.5 2.0
8.3 % 2.00 Belgian Wheat 10.4 1.8
8.3 % 2.00 Belgian Caravienne 8.2 22.0
8.3 % 2.00 Belgian Candi Sugar Dark 12.3 275.0
6.3 % 1.50 Belgian Special B 5.9 221.0
4.2 % 1.00 British Black Patent 3.7 575.0
4.2 % 1.00 American Roasted Barley 3.8 450.0
2.1 % 0.50 American Chocolate 2.0 350.0
  24.00     115.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
60.0 % 3.00 Northern Brewer Pellet 8.5 25.5 90 0.166 57.7
40.0 % 2.00 Fuggles Whole/Plug 5.1 10.2 15 0.070 9.7
  5.00               67.0
Miscellaneous Ingredients
Weight/Units Name Notes
2 tsp Irish Moss 15 min boil