Sunday, July 19, 2009

Xtra Dark Belgian Abyss

I've been wanting to create a opaque Belgian ale for quite some time. I'd like eventually make something that has the smoothness of an oatmeal stout, with some roasted malt edge, but also carries a lot of depth found in many Belgian Dubbels. This beer is based off of various Dubbel recipes, but has a slightly stronger alcohol point, and a tiny addition of chocolate malt.

Hoping this ale is a good starting point for added stout-like complexities in the future, it should suffice as a big and complex, super dark Belgian for the cooler months to come.

I'm looking forward to how some late hoping with a spicy Spalt might influence the aroma. I imagine just a touch of UK Chocolate will add a slight roasted accent in flavor. With a color SRM around 26, it will plenty dark for my taste.

As an added experiment, 1 gallon will be racked over around .5-1 ounce of medium dark french oak cubes soaked in...probably rum. This should sit for a couple weeks, or until it carries the right amount of oak depth.

Xtra Dark Belgian Abyss

11. lbs. Ger. Pilsener Malt
3.0 lbs. Ger. Munich
.75 lbs. CaraHell
.60 lbs. Belg. Wheat
.45 lbs. Belg Biscuit
.65 lbs. Belg. Special B
.13 lbs. UK Chocolate

1.0 lbs. Dark Candy Sugar

.75 oz. Magnum, 14.4%. pellet, 60min
.50 oz. Hallertau Select, 1.5%, pellet, 30min
.80 oz. Spalt, 2.5%, pellet, 15min

Wyeast 3787: Trappist High Gravity (cake sludge)

Brew Day Stats

Brewed: 7/19/09
Racked: around 8/8/09
Bottled: 9/10/09

Water Adjustment
Strike: .5 tsp Gypsum, .5 tsp CaCc, .5 tsp Acid Blend
2nd Sparge: .25 tsp Gypsum, .5 tsp CaCl, .25 tsp Kosher Salt

H2O/Grain Ratio: 1.2 qt/lb
Sacch. Rest Temp/Time: 156->152°F/60min

2nd Batch SG: 1.040

Pre-Boil Vol/SG: 7.5gal/1.56 w/o sugar
Boil Time: 90min
Post-Boil Vol: 5.8
Mash Efficiency: 68%

OG: 1.076 w/ sugar
IBU: approx. 33
Color/SRM: Dark Brown/19-25
Ferment Temp: 73°F

FG: 1.018
ABW: 6.1%
ABV: 7.6%


travis said...

That sounds like a tasty brew, I love the Abby's

Ted Danyluk said...

What's your experience been. This is really my first. The hops here may be a bit aggressive, but may also allow the ale to age well.

It's also fermenting a little ont he warm side, so do you think there it could result in too much alcohol in the taste? Or will more fruity esters come through?

Good to hear from you Travis. It's been a busy year for me, and so I'm sorry for not keeping in touch. It would be cool to do a trade soon.