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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
Directions
Learn how to make this recipe at Serious Eats