porterguy
Well-Known Member
I'd like to cut the ABV to 5% or less if possible in the following recipe (Gordon Strong's Belgian Dark Strong Ale) while maintaining the flavor and complexity as much as possible. Any recommendations would be greatly appreciated. Thanks in advance!
7 lbs. (3.2 kg) Pilsner malt
3 lbs. (1.4 kg) pale ale malt
2 lbs. (0.91 kg) Munich malt
2 lbs. (0.91 kg) dark Munich malt
1 lb. (454 g) aromatic malt
1 lb. (454 g) crystal malt (40 °L)
2 oz. (57 g) chocolate malt
1 lb. (454 g) dark candi syrup (0 min.)
1 lb. (454 g) amber (brown) sugar (0 min.)
5 AAU Saaz hops (60 min.) (1 oz./28 g at 5% alpha acids)
3.6 AAU Styrian Goldings hops (10 min.) (1 oz./28 g at 3.6% alpha acids)
0.5 oz. (14 g) Saaz hops (5 min.)
Wyeast 3787 (Trappist High Gravity) or White Labs WLP500 (Monastery Ale) or LalBrew Abbaye Belgian Ale yeast
7 lbs. (3.2 kg) Pilsner malt
3 lbs. (1.4 kg) pale ale malt
2 lbs. (0.91 kg) Munich malt
2 lbs. (0.91 kg) dark Munich malt
1 lb. (454 g) aromatic malt
1 lb. (454 g) crystal malt (40 °L)
2 oz. (57 g) chocolate malt
1 lb. (454 g) dark candi syrup (0 min.)
1 lb. (454 g) amber (brown) sugar (0 min.)
5 AAU Saaz hops (60 min.) (1 oz./28 g at 5% alpha acids)
3.6 AAU Styrian Goldings hops (10 min.) (1 oz./28 g at 3.6% alpha acids)
0.5 oz. (14 g) Saaz hops (5 min.)
Wyeast 3787 (Trappist High Gravity) or White Labs WLP500 (Monastery Ale) or LalBrew Abbaye Belgian Ale yeast