6 lb. of liquid Dark malt extract, 3.3 lb. Dry Light malt extract, 4 oz. Black Patent malt, 4 oz. Chocolate malt, 8 oz. Caramel 120L. specialty grains, 1.5 oz. Tettnang hops, 1 oz. Willamette hops.
I added an extra 3.3 lb. Dry Light malt to the boil and then 1 lb. brown sugar to the boil at about 20 min. left in a 60 min. boil. Turned out to be very sweet and almost to sweet for me. I bottled it on May 20 and it has now mellowed quite nicely. It is why I am having trouble posting this evening.
I did a steep of the following grains:
8 oz Golden Naked Oats
8 oz Carapils
8 oz Smoked Malt
8 oz Special B
I started the brew on May 2 with a 1.104 OG
I racked to a secondary on May 16 and kept it in an Ice bath and then bottled on May 30 at a FG of 1.040.
It is a high gravity beer to me and one or two is all I can handle. I am dropping down to lower gravity beers because I like the taste of a cold beer and I can have more than two!:)
That is a pretty strong brew. If not for the black patent and chocolate, it would be very much like a strong Belgian, excepting the yeast.
I do pretty much the same with my Belgians, except I do a partial mash, with about half the fermentables coming from grains. But really, these are certainly not session beers. To me they’re the kind of thing you pop open for a good dinner or a special occasion, or even give as gifts, in a nice Belgian bottle with the cork and wire hood and a clever label.