St. God's Golden Abbey

Partial Mash Recipe

Submitted By: Murphy (Shared)
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Brewer: Chris Valvano
Batch Size: 2.70 galStyle: Belgian Specialty Ale (16E)
Boil Size: 2.50 galStyle Guide: BJCP 2008
Color: 21.8 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 24.2 IBUsBoil Time: 60 min
Est OG: 1.079 (19.1° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.70 gal Distilled Water Water 1
0.33 tsp Calcium Chloride (Mash 60 min) Misc 2
1 lbs 2.00 oz Special Roast (Briess) (50.0 SRM) Grain 3
1 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 4
1 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 5
8.00 oz Carapils (Briess) (1.5 SRM) Grain 6
8.00 oz Extra Special (Briess) (130.0 SRM) Grain 7
2.00 oz Acid Malt (3.0 SRM) Grain 8
2 lbs 11.20 oz LME Pilsen Light (Briess) (2.3 SRM) Extract 9
4.00 oz Candi Sugar, Amber (75.0 SRM) Sugar 10
0.70 oz Styrian Goldings [3.4%] - Boil 60 min Hops 11
0.60 oz Hallertau [4.7%] - Boil 45 min Hops 12
0.40 oz Hallertau [4.7%] - Boil 30 min Hops 13
0.15 oz Anise, Star (Boil 15 min) Misc 14
0.30 oz Styrian Goldings [3.4%] - Boil 1 min Hops 15
1.0 pkgs (Ommegang) Belgian Wit II (White Labs #WLP410) Yeast 16
1.25 tsp Yeast Nutrient (Primary 3 days) Misc 17

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