Kraken Belgian Dark Strong Ale

Mash at 148°F (64°C) for 60 minutes and slowly raise to mashout temperature of 169°F (76°C). Fly sparge, collect runoff, and boil 90 minutes (or until you’re happy with the gravity), adding the first and only hop addition at the 60-minute mark. When 15 minutes remain in the boil, add table sugar and Candi Syrup. Add Whirlfloc and yeast nutrient with 10 minutes remaining.

Chill wort to 66°F (19°C) and pitch active yeast starter. Ferment at 67°F (19°C) and raise temperature to 73°F (23°C) as fermentation begins to subside. After full attenuation, cold crash and add gelatin. Transfer to kegs and force carbonate to 2.75–3 vol. (5.5–6 g/L) CO2. This beer ages nicely, and it is great to bottle or can and enjoy as it matures.

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