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sexuellen schokolade All-grain
Color
Stats
OG1.107
FG1.022
IBU27
ABV11.00 %
SRM45
BJCP Style
18D. Strong Belgian Ale, Belgian Strong Dark Ale
Description
Belgian Dark Chocolate Christmas Ale
Submitted by fattuna on 31-Oct-2009

Recipe Details
Tasting Notes Dark ruby brown with a creamy mocha color head. Aroma, strong chocolate with faint hop aroma. Rich chocolate and coffee notes dominate. Abbey yeast flavor and aroma also pressent. High in alcohol but subdued by the sweatness. The perfect winter holiday beer.
Awards
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast wyeast 530 / abbey (75% app. attenuation)
Primary Fermentation plastic 5 gal primary 10 day
Secondary Fermentation 5 gal glass carboy 7 days
Other Fermentation
Procedure mash all grain at 152* for 90 min. sparg with 170* water. Bring wort to a boil. Add 1 lb. Belgian dark candy syrup and 1 lb Belgian candy. Add bittering hops. Boil for 60 min. At last 15 min add Styrian Goldings and Hallertau. At last min add next addition fo styrian goldings and hallertau. Cool
  Style Comparison
  Low   High
OG 1.065 1.107 1.098+
FG 1.014 1.022 1.024+
IBU 25 27 40+
SRM 7 45 20
ABV 7 11.00 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
70.9 % 14.00 German Pilsener 79.8 1.6
5.1 % 1.00 Belgian CaraMunich 5.0 75.0
5.1 % 1.00 Canadian Honey Malt 4.5 25.0
5.1 % 1.00 Belgian Dark Candy Syrup add at boil 4.7 150.0
3.8 % 0.75 American Chocolate 3.3 350.0
2.5 % 0.50 Belgian Aromatic 2.3 25.0
2.5 % 0.50 Belgian Biscuit 2.3 23.0
2.5 % 0.50 Belgian Special B 2.2 221.0
2.5 % 0.50 Belgian Candi Sugar Amber add at boil 3.4 75.0
  19.75     107.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
60.0 % 1.50 Styrian Goldings Pellet 5.5 8.3 60 0.190 23.5
10.0 % 0.25 Styrian Goldings Pellet 5.5 1.4 15 0.094 1.9
10.0 % 0.25 Hallertau Mittelfruh Pellet 4.5 1.1 15 0.094 1.6
10.0 % 0.25 Styrian Goldings Pellet 5.5 1.4 1 0.008 0.2
10.0 % 0.25 Hallertau Mittelfruh Pellet 4.5 1.1 1 0.008 0.1
  2.50               27.0