Entry for the 2025 Euroclash competition. 26D Belgian Dark Strong Ale
Largest grain bill I’ve brewed at 8kg plus 1.5kg of Dark Candi sugar. As expected the highest OG I’ve had at 1.096.
Fermentation went well starting off quickly and working through the primary ferment in 3-4days, slowing at 1.020.
Recipe teaser:
This Belgian Dark Strong Ale is inspired by Trappist masterpieces like Rochefort 10 and Chimay Blue. A deep mahogany brew with a complex malt base, dark fruit notes, and subtle caramel sweetness. The homemade dark candi sugar enhances rum, raisin, and dried fruit flavors, while the Riwaka hops add a unique twist with their light citrus-spice character. Expect a bold, warming ale with a rich, layered profile perfect for aging.
Homemade Candi Sugar Recipe:
- 1.5 kg white sugar
- 1 tbsp lemon juice
- 500 ml water
- Boil at 110-115°C for 30-40 min.
- Stir occasionally and watch as the syrup darkens from light amber → reddish-brown → deep mahogany.
- Raise temp to 130-140°C and boil for another 30-60min, to get that rich, dark fruit and burnt caramel depth.
- The color should now be nearly black but NOT burnt.
- The aroma should be like raisins, plums, and deep caramel, not burnt sugar.
- Pour into a lined tray to cool
FG settled around 1.019, at approx. 10.5%.
Long rest phase with temperature ramping up 1C per day from 19C on day 4 through to 24C on about day 9. Rested until day 14, slowly reduced temperature from 24C to 12C, approx 3C per day.
Transfer to keg for conditioning at 12C for 4 weeks. excess put into bottles to bottle condition/carbonate.