Brew Rogue's - Irreverent Belgain Strong - 11 gallons

All Grain Recipe

Submitted By: donhaller (Shared)
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Brewer: Don Haller
Batch Size: 11.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 13.24 galStyle Guide: BJCP 2008
Color: 23.3 SRMEquipment: Oct2016 Profile - 20gBK80qtSSMT
Bitterness: 27.6 IBUsBoil Time: 60 min
Est OG: 1.092 (22.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
37.21 gal Washington, DC Water 1
2.10 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
32 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs 4.00 oz Aromatic Malt (26.0 SRM) Grain 4
12.00 oz Cara 20 (Dingemans) (23.0 SRM) Grain 5
12.00 oz Cara 45 (Dingemans) (47.0 SRM) Grain 6
12.00 oz Special B Malt (180.0 SRM) Grain 7
2 lbs CandiSyrup.com -- D-180 Candi Sugar, Dark (180.0 SRM) Sugar 8
2.63 oz Sterling [7.5%] - Boil 60 min Hops 9
0.53 oz Sterling [7.5%] - Boil 30 min Hops 10
4.61 Whirlfloc Tablet (Boil 15 min) Misc 11
4.61 tsp Yeast Nutrient (Boil 5 days) Misc 12
1.57 oz Sterling [7.5%] - Boil 0 min Hops 13
2.0 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 14

Notes

Mash at 148°F (64°C) for 90 minutes to ensure adequate conversion. Then sparge and boil for 60 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill and pitch the yeast at 68°F (20°C) and hold for first half of fermentation, then allow the temperature to rise as high as possible to promote attenuation. Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)

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