St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers) Recipe

Ingredients (11)

• 8 pounds Belgian Pilsner malt
• 4 pounds Belgian Pale malt
• 2 pounds Maris Otter malt
• 1 pound flaked oats
• 1 ounce Magnum hops, 13.6% AA (first wort hop)
• 1 pound Dark Candi Inc. D Belgian candi syrup (60 minutes)
• 1 pound Dark Candi Inc. D2 Belgian candi syrup (60 minutes)
• 1 pound turbinado sugar (60 minutes)
• 1 tablet Whirlfloc (15 minutes)
• 1/2 teaspoon Wyeast yeast nutrient blend (10 minutes)
• Wyeast 3787 Trappist High Gravity yeast