With a possible success of my first kit brew I decided to abandon all the sensible advice that beginning brewers should follow established recipes. So I looked at a few different recipes for clone beers of different kinds to get a feel for what people are doing and decided to make my own. A couple of my favourite beers are ‘Theakstons Old Peculiar’ and Belgium Doubles. So I thought I’d aim somewhere down the middle and make my “Belgium Old and Peculiar” beer.

This is what I came up with:

Ell’s Belgium Strong Old and Peculiar

Method: Partial Mash Style: Belgian Dark Strong Ale
Boil Time: 60 min Batch Size: 19 liters Boil Size: 9 liters Efficiency: 70%

Estimates:

Original Gravity: 1.073 Final Gravity: 1.013
Alcohol ABV (standard): 7.76% Bitterness IBU (tinseth): 23.06
Colour SRM (daniels): 27.7 (dark brown -> black)

Fermentables

Amount Fermentable PPG °L Bill %
1.5 kg Liquid Malt Extract – Light 35 4 29.7%
1.5 kg Liquid Malt Extract – Amber 35 10 29.7%
0.8 kg Golden Syrup 36 80 15.84%
1 kg Pale Ale 38 3.4 19.8%
0.25 kg Black Patent 27 525 4.95%

Hops

Amount Variety Time AA Type Use
60 g Fuggles 60 min 6.1 Leaf/Whole Boil
20 g Fuggles 30 min 6.1 Leaf/Whole Boil
20 g Fuggles 15 min 6.1 Leaf/Whole Aroma

Mash Steps

Amount Description Type Temp Time
5 L BITB Decoction 65 C 40 min
4 L Sparge Sparge 65 C 10 min

Yeast

White Labs – Belgian Strong Ale Yeast WLP545

Attenuation (avg):

81.5%

Flocculation:

Medium

Optimum Temperature:

18.9°C – 22.2°C

Starter:

Yes

Form:

Liquid