The Weiss Guys BrewBlog > BrewBlogs > Double Pope Draak [Belgian Dark Strong Ale]

BrewBlog: Double Pope Draak

Specifics

Style:

Belgian Dark Strong Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18E

A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous.

Commercial Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation.

Brewer:

Nicholas Trandem

Brew Date:

June 23, 2013

Yield:

9 gallons

Color (SRM/EBC):

17.3/34

Bitterness:

28.3 IBU (Tinseth)

BU/GU

0.28

Calories:

336 (12 ounces)

Conditioning:

Bottles

ABV:

9.3%

ABW:

7.3%

Bottling ABV:

9.8%

Batch No:	26
OG:	1.100
OG (Plato):	23.75° P
Target OG:	1.087
Reading 1:	1.032 (20 days)
FG:	1.030
FG (Plato):	7.56° P
Target FG:	1.022
Real Extract:	10.48° P
App. Atten.:	68.2%
Real Atten.:	55.9%
Status:	Bottled

General Information

Method:	Extract

Method:

Extract

Draak Mk II

Comments

Steep @ 5:20 Extract @ 6:40 Forgot Hops Brought back to boil, added approx double hops, boiled for 15mins.

Steep @ 5:20

Extract @ 6:40

Forgot Hops

Brought back to boil, added approx double hops, boiled for 15mins.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

21.00 pounds

LME - Light

71.4% of grist

3.00 pounds

LME - Amber

10.2% of grist

0.00 pounds

LME - Wheat

0% of grist

24.00 pounds

Total Extract Weight

81.6% of grist

Grains

1.80 pounds

Belgian Aromatic Malt

Color (L):	20-26 °L
Info/Use:	Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

6.1% of grist

1.80 pounds

German CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

6.1% of grist

0.90 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

3.1% of grist

0.90 pounds

German Melanoidin Malt

Color (L):	23-31 °L
Info/Use:	For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.

3.1% of grist

5.40 pounds

Total Grain Weight

18.4% of grist

Adjuncts

0.50 pounds

Candi Sugar, Clear

Hops

9.00 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

4.6% Pellets @ 15 minutes
Type: Bittering
Use: Boil

41.4 AAUs

9.00 ounces

Total Hop Weight

41.4 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Yeast

Name:	Belgian Abbey II
Manufacturer:	Wyeast
Product ID:	1762
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	65–75°F
Amount:	250 ml

Water Profile

Denver, Colorado

Calicum:	31.5 ppm
Bicarbonate:	104 ppm
Sulfate:	50.8 ppm
Chloride:	23.5 ppm
Sodium:	21.4 ppm
Magnesium:	8.5 ppm
PH:	7.8%

Fermentation

Primary:	14 days @ 68° F
Secondary:	14 days @ 68° F

Tasting Reviews

	3 Reviews		Submit a Review		Refresh Page

3 Reviews

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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