Whales BBDS (Blended Belgian Dark Strong) - via AHA

Mash at 153°F (67°C) for 60 minutes with 1.2 quarts of water per-pound of grain. Fly sparge until a pre-boil volume of 7.85 gallons (29.7 L) is achieved. Boil for 90 minutes, post boil volume 6.1 gallons (23 L). Chill to 64°F (18°C) and run final fermentation volume of 5.25 gallons into fermenter. Pitch large, healthy yeast starter.

Note: The above recipe was scaled up to a batch volume of 65 gallons (246 L), brewed on my club’s equipment so as to make enough wort to fully fill a freshly emptied Heaven Hill oak bourbon barrel, where it aged for more than 200 days. The final oak-aged beer was then blended with aged but un-oaked beer to attain the final beer profile.

Primary fermentation for 35 days at 68°F (20°C).

Secondary fermentation for 203 days in bourbon barrel.

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