Strong Dark Porter

Belgian-Style Dark Strong Ale - Partial Mash

Recipe Description

A Belgian strong dark styled porter

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6.5 gal (24.6 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 4 lbs (1.81 kg) Light Dry Malt Extract (4 °L)
  • 1 lbs (0.45 kg) Belgian Aromatic (22.5 °L)
  • 1 lbs (0.45 kg) Dark Candi Sugar (275 °L)
  • 1 lbs (0.45 kg) Chocolate Malt (350 °L)
  • 0.5 lbs (0.23 kg) Crystal 60 (60 °L)
  • 0.5 lbs (0.23 kg) Flaked Oats (1 °L)
  • 0.5 lbs (0.23 kg) Special B (180 °L)
  • After Boil
  • 4 lbs (1.81 kg) Light Dry Malt Extract (4 °L)
  • Hops
  • 1 oz (28.35 g) Warrior Pellet 16% AA (Boil - 60 mins)
  • Miscellaneous
  • 1 Bitter Orange Peel (Boil - 2 mins)
  • Yeast
  • Belgian Ardennes Yeast (Wyeast 3522) (Liquid)

Directions

Infusion Step: Mash at 150 °F (66 °C) for 30 minutes.

Recommended Sparge: 160 °F (71 °C)

Hold in primary fermentor for 21 days at 74 °F (23 °C).

Allow to carbonate and age for 2 days at 155 °F (68 °C).

If you started brewing this beer today you could be drinking it by May 17, 2018. Start brewing this recipe.