Cedar Rapids Brewing Society

The time has come to tie up one of my fermentors for while with this delisious belgian concoction. Here is a tentative reciepie with the export from beer smith. Let me know if you guys have any thoughts on improvements. This is for a 5.5 gallon Batch.

10 # pilsner
5# munich 10L
1 # Aromatic
1/2 # debittered black
2 # 90L candy syrup
2# 180 L candy syrup

.5 Oz Challenger 90 mins
.25 Styrian Goldings 20 mins

Trappist High Gravity Yeast Wyeast 3787

We were going to do a single infusion batch sparge but might do a stepped decotion if I can figure out if its worth it or not.

I have had good luck making dark strongs with a single infusion mash. The key for me has been to do a huge starter. I also cool the wort down to around 64 F so I am pitching cool but then I let it rise to as warm as it wants, somtimes to over 80F. The yeast is active and you may want a blow off tube. These beers tend to blow my airlocks off. If it gets hot too fast you develop too much of a hot alcohol flavor sometimes referred to as jet fuel.

I like to make a dubbel around the 7% ABV range first as a starter for a dark strong. I rack the dubbel and pour the dark strong right on top of the yeast cake.