Gladfield Belgian Dark Strong

Batch Size

30L Kettle Full; ~20L (in fermenter)

Ingredients

Malts

  • 4.4kg Gladfield Vienna Malt (49.2%)
  • 1.0kg Gladfield Munich Malt (11.2%)
  • 0.9kg Harraway’s Rolled Oats (10.1%)
  • 0.9kg Gladfield Wheat Malt (10.1%)
  • 0.30kg Gladfield Toffee Malt (3.4%)
  • 0.25kg Gladfield Dark Crystal (2.8%)
  • 0.20kg Gladfield Brown Malt (2.2%)

ADDED TO BOIL:

  • 0.5kg Dark Belgian Candi Sugar 80°L (5.6%)
  • 0.5kg Avondex 10 Maltodextrin (5.6%)

Hops

  • 75min – 30g Styrian Goldings 5.0% (15 IBU)
  • 30min - 20g Styrian Goldings 5.0% (5.7 IBU)

Yeast

Lallemand Abbaye Belgian Ale (2x Sachet)


Mash Additions:

4.00g Calcium Chloride

1.00g Calcium Sulfate

2.00g Magnesium Sulfate

2.50g Calcium Carbonate

4-5mL 80% Lactic Acid (for pH Adjustment - requires pH Meter)

Water Profile

Brewing Process

  1. Heat Strike Water to achieve a Mash Temp of 67°C (~6°C above strike).
  2. Add minerals to Strike or Foundation water.
  3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
  4. Mash at 67°C for 60 mins. Confirm no residual starches remain.
  5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
  6. Boil for 90 minutes adding hops and kettle finings at indicated times.
  7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
  8. Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).
  9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 17.5°C for the first 72 hours. Then raise 1 degree per day up to a final temperature of 19°C
  10. When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling

Fining/ Filtering?...

  1. 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.
  2. Add preferred finings (Klarsol, Gelatine, etc.).
  3. Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required.
  4. Keg or bottle condition - your choice? Aim for 2.55-2.65 volumes of CO2.


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