Ever since we retired our Demons of Ale series, we’ve got more requests for the homebrew recipes than almost anything! At first, we were hesitant to modify our recipes to a 5-gallon scale simply because we're not sure if it would replicate well; a 14–18% ABV beer is rough on a homebrew system. However, with so many experienced and dedicated homebrewers asking, we decided to give it a shot! Let us know how it goes!
OG: 1.134
AE: 1.020
Grist: 69% 2-Row Pale, 10% Special B, 9% Roasted Barley, 7% Black, 5% Aromatic
Hops:
-Bravo @ 14.5 AA: 2.5 oz. Boil for 60 minutes
-Bravo @ 14.5 AA: 1.5 oz. Boil for 30 minutes
-Sterling @ 6.2 AA: 1.5 oz. Boil for 0 minutes (flame out)
Yeast: Wyeast 3787 Belgian Trappist Ale
Brewer Notes: The most likely place for this brew to fail is during fermentation. Overpitch yeast, add yeast nutrient like Superfood or Yeastex, control fermentation temp and remove from yeast as soon as fermentation is finished. Start fermentation at 19°C and then turn up to 25°C @ 1.074 SG (usually about 48 hours into fermentation). You will probably not hit 1.020 AE so do not worry if fermentation stops as high as 1.032. Yes, you did read the OG correctly. I’d suggest maxing out your mash tun with grain and sparge as little as possible. If you aren’t able to get that much sugar out of the mash you may boil for longer and/or add a 50/50 mix of DME and Dextrose Corn Sugar to the boil to hit your OG target. Disclaimer: This is a very difficult and expensive beer to brew at home.
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