I had 26D. Belgian Dark Strong Ale on my Roll-a-Style List, and thought it would be a good idea to use the whole yeast cake of Mardi Blonde to ferment such a big Belgium beer.

So, I pretended to roll a 9

Which corresponded to the 26D. Belgian Dark Strong Ale on my list.

"A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous."

I threw together a quick recipe, originally based mostly on the "Brew like a Homebrewer" Belgium Dark Strong recipe in Jamil's Brewing Classic Styles. Then, I simplified the grain bill and reduced the strength quite a bit.

I'm not 100% sure where I originally got the name "Kemosabe", but it was on my beer name list. It probably came up in some movie and I thought it would make a good beer name. But, I don't know for sure, and I certainly don't remember what movie it might have been. I'm pretty sure that the Lone Ranger wasn't the inspiration, but who really knows?

Anyway ... this was actually brewed on Fat Tuesday, shortly after Mardi Blonde was kegged. I used a re-iterated mash in my Anvil Foundry to accommodate the whole grain bill.

I pitched on the whole yeast cake of Mardi Blonde.

For more about this beer, see Sheppy's Blog: Kemosabe.

Kemosabe Quad --- Batch 1 (372)

Style	Belgian Dark Strong Ale	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	60.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.076 SG

Estimated FG

1.014 SG

Recipe Bitterness

25.1 IBUs (Rager)

Alcohol by Volume

8.2 %

BU : GU

0.332

Recipe Color

16.1 SRM

Color

Measured OG:

1.076

Measured FG:

1.012

ADF:

Measured ABV:

8.5

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.35 gal	Denver, Colorado	Water	1	-	-
7.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
1.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	4	-	-
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5	61.1 %	0.86 gal
2 lbs	Munich Malt - 10L (10.0 SRM)	Grain	6	11.1 %	0.16 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	7	11.1 %	0.16 gal
1 lbs	Aromatic Malt (26.0 SRM)	Grain	8	5.6 %	0.08 gal
1 lbs	Special B Malt (120.0 SRM)	Grain	9	5.6 %	0.08 gal
1 lbs	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	10	5.6 %	0.08 gal
0.500 oz	Eclipse [17.60 %] - Boil 40.0 min	Hop	11	25.1 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	12	-	-
1.0 pkg	Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml]	Yeast	13	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 33.38 qt of water at 160.7 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make 1.4 liter (6 cups) yeast starter a day before brew day. (or rack onto previously brewed yeast cake)
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=99,Mg=15,Na=21,SO4=93,Cl=130,HCO3=104
18 lbs of malt is more than the Foundry can handle. Do a double mash: half the base grains at 152 for 45 minutes, and drain for the wort to be "strike water" for the second half of grains. Follow the recipe mash schedule for this second half.
After double mash is done, check pre-boil gravity.
Adjust boil length based on gravity and boil-off rate to reach target OG. (if gravity is high, dilute as appropriate)
Cool wort to as close to 60 degrees as possible.
Rack onto previously brewed yeast cake (if one is available)
Ferment 2 weeks at ambient temperature.
Transfer to keg to be stored for another 4 weeks.
Chill and Keg carbonate.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.069 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Comments:

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