Belgian Dark Sweet N Sour

Belgian Specialty Ale

This is a 2004 BJCP style 16e beer.

This started as a Belgian Dark Strong but didn't attenuate properly. After trying several methods to get it to attenuate I decided to use Brettanomyces.

Recipe: Belgian Dark Strong Ale
Volume: 5 gallons

Activity Log


Heated 5.5 gallons of water to 170f and mixed in grain. Added cool water to bring temperature to 153 f. Let rest for 60 minutes. Recycled until relatively clear and collected 6.5 gallons in boil pot.


Brought to boil and added Dark Belgian Candi Sugar. Boiled for 30 minutes and added hops. Boiled for 60 minutes and turned off heat. Ran through counterflow chiller and collected 5 gallons in 6.5 gallon carboy containing yeast bed from Le Milieu Du Monde. Took specific gravity reading of 1.100 with refractometer.

Fermentation (target final gravity = 1.024):

Observations of primary stage (70 f increasing to 75 f)
(14 days) At 15 days, siphoned to 5 gallon carboy taking specfic gravity reading of 1.049. Added 5 oz of corn sugar boiled in 2 cups of water and cooled (meant for tripel in other carboy that couldn't be bottled due to underattenuation). Placed at 80f but burned out bulbs made temperature fluctuate until noticed and replaced.

Observations of secondary stage Bottling/Kegging:

Filled a 2 liter bottle on Oct 15, 2010 and force carbonated. On Oct 22 filled 2 12 oz bottles with the force carbonated beer and capped for entry in 2010 Spooky Brew competition.

See Belgian Dark Sweet N Sour labels here.