Big Red Belgian

Extract Recipe

Submitted By: Murphy (Shared)
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Brewer: Chris Valvano
Batch Size: 2.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 2.50 galStyle Guide: BJCP 2008
Color: 16.3 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 30.6 IBUsBoil Time: 60 min
Est OG: 1.094 (22.6° P)
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 10.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 gal Distilled Water Water 1
8.00 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 2
4.00 oz Special B Malt (180.0 SRM) Grain 3
4 lbs Pilsner DME (3.0 SRM) Dry Extract 4
1 lbs Briess Munich Malt (8.0 SRM) Extract 5
1 lbs 8.00 oz Dememera Sugar (2.0 SRM) Sugar 6
2.80 oz Saaz [3.8%] - Boil 60 min Hops 7
1.25 Cardamom Pod (Boil 5 min) Misc 8
0.9 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 9
0.94 tsp Yeast Nutrient (Primary 3 days) Misc 10

Taste Notes

2/21/2015 -- 1.099 4/26/2015 -- 1.022 added priming before taking reading; added 2.8 oz brownn sugar added little less tha 1/2 tsp of k-116 yeast re=reack to secondary

Notes

.5 oz saaz for 35 minutes .5 oz saaz for 15 min = 37ibu one cracked cardomom pod for last five minutes let sit for 10 minutes or put .75 oz in pressure cooker and boil for 15 minutes, then steep the rest of hops and cardomom pod for another 15 minutes

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