Ingredients:

– 4 pounds Amber dry malt extract

– 3 pounds 5 ounces Amber liquid malt extract

– 1 pound Special B.

– 8 ounces Cava Munich

– 1 pound Amber candy sugar

– 2 ounces Hallertan Mittlefruh

– Wyeast Belgian Dark Strong yeast

– Corn Sugar (for bottling)

Instructions:

Steep grains in 2 gallons of 150-170 degree water for 30 minutes.

Rinse grain bag with 170 degree water into pot.

Add dry extract and bring to boil. Start 60 minute timer.

At 60 minutes (start of boil) add 1 ounce of hops.

At 15 minutes left in boil add liquid malt extract and candy sugar.

Transfer to primary. Top off with cold water until quantity is 5 gallons. Quickly chill to 85 degrees or less.

Pitch yeast. 

Fermentation:

Primary ferment for 10 days at 70 degrees. 

Secondary ferment for 11 days. 

Allow to carbonate and age for 14 days in bottles.