Devil Made Me

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Belgian Golden Strong Ale (25C)
Boil Size: 8.35 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 41.1 IBUsBoil Time: 90 min
Est OG: 1.072 (17.6° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Amount Name Type #
12 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1
2.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 2
1.00 oz Saaz [3.8%] - Boil 30 min Hops 3
2 lbs 8.00 oz Candi Syrup, Simplicity [Boil for 15 min] (1.0 SRM) Extract 4
1.00 Whirlfloc Tablet (Boil 15 min) Misc 5
5.50 tsp Yeast Nutrient (Boil 10 min) Misc 6
1 pkgs Golden Pear Belgian (Giga Yeast #GY048) Yeast 7


Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. If unable to raise this high, raise as high as possible. Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.