Aromatic 19L - imparts a distinct, exaggerated malt aroma, and deep color in high amounts.
Biscuit 25L - adds a warm biscuit aroma, with bready flavors, and a garnet-brown color.
Cara-Vienna 21L - imparts a golden to light copper color with sweet caramel flavors
Cara-Munich 45L - adds a deep golden to copper color with sweet toasted caramel flavors.
Special B 145L - imparts a sharp, caramel, toffee, raisin-like flavor and deep color.
Debittered Black 500L-600L - adds deep color without increased astringency.
Amber Candi Sugar 45L-80L - imparts flavors of toffee, vanilla, and toast
Dark Candi Sugar 165L-180L - imparts flavors of fresh ground coffee, dark fruit(raisins, dates, prunes, ect.), and toast.
(read more after the break)
I formulated this recipe around my Belgian Single:
1 lbs 3.3 oz Pilsner (2 Row) Bel (2.0 SRM) 98.7 %
0.2 oz Aromatic Malt (26.0 SRM) 1.3 %
0.10 oz Saaz [4.00 %] - Boil 60.0 min 9.2 IBUs
0.20 oz Saaz [4.00 %] - Boil 12.0 min 7.7 IBUs
I wanted the malt to be more forward uninterrupted by the flavor of hops while maintaining balance and not being cloyingly sweet. To achieve that I moved the hops back to the bittering addition and increased the IBUs up to around the max for the style. I wanted the beer to be a bit more substantial so I increased the base malt and the Aromatic malt. To begin to build the flavor I layered in Munich, Cara-Munich, and Special B malts. Those should add flavors from slightly to really nutty and dark fruits. The candi sugar should add some caramel flavors as well as helping to boost the alcohol.
1 lbs 10.0 oz Pilsner (2 Row) Bel (2.0 SRM) 68.9 %
3.3 oz Munich Malt (9.0 SRM) 8.7 %
1.4 oz Aromatic Malt (26.0 SRM) 3.8 %
1.4 oz Cara-Munich Malt (56.0 SRM) 3.8 %
1.4 oz Special B Malt (180.0 SRM) 3.8 %
2.1 oz Candi Sugar, Amber (75.0 SRM) 5.7 %
2.0 oz Candi Sugar, Clear (0.5 SRM) 5.3 %
0.40 oz Saaz [4.00 %] - Boil 60.0 min 28.9 IBUs
0.2 pkg Belgian Ardennes Yeast
OG: 1.064 SG
FG: 1.012 SG
Color: 18.3 SRM
IBU: 28.9 IBUs
Boil Time: 60 Minutes
Sacc Add 6.17 qt of water at 159.9 for 153.0 for 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 for 10 min
This brew went smoothly until I burned my hand. The first blast of hot steamy water burned my hand pretty badly. The beer turned out a touch lighter then I think it should have been. Vigorous fermentation after 24 hours. Looks good and the airlock smells good.