[DC12] Triple XXX

All Grain Recipe

Submitted By: dgagnon (Shared)
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Batch Size: 3.17 galStyle: Belgian Specialty Ale (16E)
Boil Size: 4.63 galStyle Guide: BJCP 2008
Color: 22.6 SRMEquipment: 7.5 Gallon Electric
Bitterness: 89.3 IBUsBoil Time: 60 min
Est OG: 1.089 (21.3° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage - DG
ABV: 10.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
6.78 gal Montreal Water 1
6 lbs 9.82 oz Abbey Malt (19.0 SRM) Grain 2
2 lbs 3.49 oz Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 3
1 lbs 12.22 oz Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 4
10.58 oz Toasted Wheat, Malt (Simpsons) (2.0 SRM) Grain 5
1 lbs 0.01 oz Candi Syrup, Golden [Boil] (5.0 SRM) Extract 6
8.82 oz Candi Sugar, Amber [Boil] (75.0 SRM) Sugar 7
8.82 oz Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 8
0.99 oz Hallertau Magnum [13.9%] - Boil 60 min Hops 9
0.99 oz German Tradition [4.6%] - Boil 15 min Hops 10
0.99 oz Saphir [3.5%] - Steep 30 min Hops 11
1.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 12
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 13
0.99 oz Spalt Spalter [3.2%] - Dry Hop 10 days Hops 14

Taste Notes

Bottled on 1 june 2018

This Recipe Has Not Been Rated

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