Walt's Bastards of Bastogne (1 ratings)

All Grain Recipe

Submitted By: OUDRANK12 (Shared)
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Brewer: Walt Benoit
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.43 galStyle Guide: BJCP 2004
Color: 17.4 SRMEquipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 22.8 IBUsBoil Time: 60 min
Est OG: 1.083 (20.1° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.015 SG (3.7° P)Fermentation: My Aging Profile
ABV: 9.1%Taste Rating: 45.0

Amount Name Type #
8 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
7 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2
3 lbs Munich Malt - 20L (20.0 SRM) Grain 3
1 lbs 8.01 oz Caramunich Malt (56.0 SRM) Grain 4
4.01 oz Special B Malt (180.0 SRM) Grain 5
0.75 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
0.50 oz Northern Brewer [8.5%] - Boil 30 min Hops 7
1.00 oz Coriander Seed (Boil 5 min) Misc 8
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 9
1 pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast 10


Hit the mash temp dead on. Heated water to 180 to account for the cold weather. Bottled on 3/13/05 with 4oz corn sugar. It is partially carbed after 4 days and taste great. Well balanced and just enough corriander and Orange peele to let you know it is there. No changes need to be made.



A salute to men who held Bastogne during the Second world War not a pansy ass beer if not for men like these we would be speaking German or Japanese when you raise your glass think of them.