Belgian Dark Strong Ale

13.5 gallons/51 L, all-grain
OG = 1.098 FG = 1.028
IBU = 24.5 SRM = 28 ABV = 9.4

This is the gold medal recipe in the Strong Belgian & Trappist ale category for the 2017 NHC.

Ingredients
41 lbs. Pilsner malt
2 lbs. Special B malt
2 lbs. Candi Syrup, D-180
2 lbs. Candi Syrup, D-90
14 AAU Premiant hops (60 min.) (2 oz./57 g at 7% alpha acids)
9 AAU Tettnang hops (30 min.) (2 oz./57 g at 4.5% alpha acids)
6 packages White Labs WLP500 (Trappist Ale) yeast

Step by step
Mash the grains with 15.14 gallons of water at 153 °F, to reach a mash temperature of 144 °F. After 30 minutes raise the mash temperature to 158 °F for 30 minutes, and mash out at 172 °F. Sparge with 7.7 gallons water at 168 °F to collect 17 gallons of water. Boil 90 minutes, adding ingredients as indicated. At the end of the boil there should be 15 gallons of wort. Begin fermentation at 62 °F and let free rise after 24 hours. Add candi syrup to the primary fermenter once fermentation begins to slow. Carbonate to 2.6 volumes.