<p> 18-E: Belgian Strong Dark Ale</p><p>OG FG IBUs SRM ABV 1.075 - 1.110+ 1.010 - 1.024 8 - 12+% 15 - 25+ 15 - 20 Act=1.098 Act=1.022 Act=8.5%</p><p>Date: Saturday, June 20, 2009</p><p>Recipe: Size: 6 Gallons Boil: 90 Minutes Grist: 15.25 lbs total. 12.00# Pilsner 2-Row - Belgian (62.3%) 2.00#Munich Malt – 10L (10.4%) .75# Aromatic Malt (3.9%) .50# CaraPils/Dextrine (2.6%) 2.00#Extra Light DME (10.4%) 2.00# Candi Sugar – Clear (10.4%) Misc: 4.50 gm Gypsum Hops: 2.00 oz. Hallertau ( %) - 60 Minutes 1.00 oz. Tettnang ( %) - 45 Minutes 1.00 oz. Hallertau ( %) - 15 Minutes 0.25 oz. Saaz ( %) - 5 Minutes Misc: 1.00 oz. Coriander Seeds (toasted and crushed) – 60 Minutes 0.50 oz. Orange Peel, Bitter - 5 Minutes 0.50 oz. Orange Peel, Sweet - 5 Minutes Other: 0.50 oz. Coriander Seeds (T&C) to secondary 0.50 oz. Orange Peel, Sweet to secondary Water: Used 1.25 qts / Lb grist, or ~4.75 gallons at dough in. Yeast: WPL300 (From DuClaw, special offer on “Belgian” yeast – didn’t know exact strain then.) Process: 1) Mash: 90 minutes Strike: 137 F Gradually raise temp to 152 F over 45 minutes. Raise temp to 156 F at 75 minutes. Mash out at 168 F. 2) Sparge: ~60 minutes. Slow and steady to collect ~7.5 gallons for boil. 3) Boil: 60 minutes.  1 oz. Coriander was lightly toasted in toaster over, and ground in mortar and pestle, then put into a hop bag, and added at beginning of boil.  I added the Candi sugar and DME about 10 minutes into boil. (Could have waited longer, but oh well!).  Orange peel was placed in hop bag at end of boil (T-5 minutes)  More coriander (toasted and crushed) and sweet orange peel was added to secondary for 3 weeks, then removed when fermentation stuck.  Fermentation stuck at 1.036… added WPL500 yeast to get it going again.  Stuck again at 1.026… finished with “Chico” dry yeast at 1.022. Very long fermentation… in all, it stayed in fermenters for almost 6 months! June 20 – Dec 10.</p>