Crispy's Big Fucking Belgium (BFB)

All Grain Recipe

Submitted By: bonjour (Shared)
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Brewer: Chris Frey
Batch Size: 11.50 galStyle: Belgian Strong Dark Ale (18A)
Boil Size: 13.21 galStyle Guide: BJCP
Color: 23.0 SRMEquipment: My Equipment
Bitterness: 33.7 IBUsBoil Time: 60 min
Est OG: 1.100 (23.8° P)Mash Profile: Multi Step
Est FG: 1.018 SG (4.7° P)Fermentation: My Aging Profile
ABV: 10.9%Taste Rating: 48.0

Ingredients
Amount Name Type #
0.00 gal Water 1
18 lbs 0.00 oz Pale Malt(2-row) (3.0 SRM) Grain 2
12 lbs 0.00 oz Pilsener (2.0 SRM) Grain 3
1 lbs 8.00 oz Briess Extra Special Malt (130.0 SRM) Grain 4
1 lbs 0.00 oz Aromatic Malt (25.0 SRM) Grain 5
1 lbs 0.00 oz Biscuit Malt (24.0 SRM) Grain 6
1 lbs 0.00 oz Briess Victory Malt (28.0 SRM) Grain 7
1 lbs 0.00 oz CaraVienne Malt (22.0 SRM) Grain 8
1 lbs 0.00 oz Caramel Pils Malt (2.0 SRM) Grain 9
1 lbs 0.00 oz Special B Malt (120.0 SRM) Grain 10
10.72 oz CaraMunich Malt (75.0 SRM) Grain 11
2 lbs Sucrose - White Table Sugar (0.0 SRM) Sugar 12
1 lbs Beet Sugar (0.0 SRM) Sugar 13
1 lbs Candy Sugar (amber) (75.0 SRM) Sugar 14
1 lbs Candy Sugar (clear) (1.0 SRM) Sugar 15
2.00 oz Goldings - E.K. [4.8%] - Boil 60 min Hops 16
2.00 oz Hallertauer [5.0%] - Boil 60 min Hops 17
2.00 oz Styrian Goldings [4.0%] - Boil 60 min Hops 18
0.06 kg Bitter Orange Peel (Boil 15 min) Misc 19
0.06 kg Irish Moss (Boil 15 min) Misc 20
0.03 kg Ginger Root (Boil 15 min) Misc 21
0.03 kg Sweet Orange Peel (Boil 15 min) Misc 22
1.00 oz Czech Saaz [2.8%] - Boil 10 min Hops 23
0.03 kg Corriander Seed (Boil 5 min) Misc 24
1 pkgs White Labs WLP550 Belgian Ale ( #) Yeast 25

Taste Notes

Best Of Show MSF 2002 1st 2004 (modified) see notes

Notes

Crispy’s Big F’ing Belgian (BFB) Brewer: Chris Frey MSF Category: 5162 Style: 18d Belgian Strong Dark Ale Gallons: 11-12 Malt: 18 lbs Pale Ale Malt 12 lbs Pilsener Malt 1 lb. Special B 1 lb. Belgian Biscuit 1 lb. Belgian Carapils 2/3 lb. Belgian Caramunich 1 lb Belgian Caravienne 1 lb DWC Aromatic 1.5 lbs. Extra Special Malt 1 lb. Victory Malt 1 lb. med. amber Belgian candy sugar 1 lb. light Belgian candy sugar 2 lbs. liquid Sucrose 1 lb cane beet sugar Hops: 2 oz. Hallertauer Whole 5% aa 60 minutes 2 oz. Goldings - E.K. Whole 4.8%aa 60 minutes 1 oz. Czech Saaz Whole 2.8%aa 10 minutes 2 oz. Styrian Goldings Pellets 4% aa 1 minute Spices: 1 oz. Ginger Root 15 min 1 oz. Sweet Orange Peel 15 min 1 oz. Coriander seed (crushed moments before use) 5 min 2 oz. Dried Spicy Orange Peel 15 min Extras: 2 Tsp. Irish Moss 15 min Mash: Protein rest at 122 for 15 minutes Raised temp about 1° F a minute to 153 °F Hold at 153 °F for one hour Raise temp to 168 °F and hold for 15 minutes (mash-out) Boil Time: 90 minutes Yeast: White Labs WLP550 Trappist Ale Yeast (BIG Starter!) O.G.: 1.095 F.G.: 1.015 MSF 2004 Crispy’s BFB Brewers: Chris Frey, Mike Arend, Kathy Loftus, Doug Geiss MSF Catagory: 8632 Style: 18d, Belgian Strong Dark Ale Gallons: 11.5 Malt: 18 lbs Pale Ale Malt 12 lbs Pilsener Malt 1 lb. Special B 1 lb. Belgian Biscuit 1 lb. Belgian Carapils 2/3 lb. Belgian Caramunich 1 lb Belgian Caravienne 1 lb DWC Aromatic 1.5 lbs. Extra Special Malt 1 lb. Victory Malt 1 lb. med. amber Belgian candy sugar 1 lb. light Belgian candy sugar 2 lbs. liquid Sucrose 1 lb cane beet sugar Mash: 122 F for 15 minutes Raise temp 1o F per minute (PICO system) to 153 F and hold for 1 hour Raise temp slowly to 168 F (mash out) for 15 minutes Hops: 2 oz. Hallertauer Whole (5% AA) - 60 minutes 2 oz. Goldings - E.K. Whole (4.8% AA) - 60 minutes 1 oz. Czech Saaz Whole (2.8% AA) - 10 minutes 2 oz. Styrian Goldings Pellets (4% AA) - 1 minute Extras: 1 oz. Ginger Root - 15 min 1 oz. Sweet Orange Peel - 15 min 1 oz. Coriander seed (crushed moments before use) - 5 min 2 oz. Dried Spicy Orange Peel - 15 min 2 Tsp. Irish Moss - 15 min Yeast: WLP008 East Coast Ale Carbonation: 4 oz Plain Light DME Primary: 7 Days Secondary: 7 Days Tertiary: 3 Days O.G. 1.065 F.G. 1.019