Westy 12

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 19.04 galStyle Guide: BJCP 2015
Color: 26.2 SRMEquipment: Braumeister 50L
Bitterness: 37.2 IBUsBoil Time: 90 min
Est OG: 1.088 (21.1° P)Mash Profile: Decoction Mash, Single
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
38 lbs 9.29 oz BEST Pale Ale (BESTMALZ) (3.0 SRM) Grain 1
5 lbs 4.66 oz Munich Malt (7.6 SRM) Grain 2
2.46 oz Northern Brewer [10.4%] - Boil 60 min Hops 3
3.53 oz Tettnang [2.1%] - Boil 30 min Hops 4
3.53 oz Saaz [3.5%] - Boil 15 min Hops 5
3 pkgs Abbey Ale (White Labs #WLP530) Yeast 6
5 lbs 1.13 oz Candi Syrup, D-180 (180.0 SRM) Extract 7

Taste Notes

90 minute boil with hops, adjuncts and nutrients as timed. Chill to 17C. Oxygenate slowly through 0.05 micron diffusion for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 25C for 6-7 days. Open fermentation with a paper towel over the opening. At 1.013 rack off yeast to secondary and crash to 55-60F. Hold for 3-4 days until FG is reached.
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