Allagash Grand Cru

Partial Mash Recipe

Submitted By: BrewMan47 (Shared)
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Brewer: Todd Street
Batch Size: 5.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 4.01 galStyle Guide: BJCP 2008
Color: 9.4 SRMEquipment: Brew Pot (5 Gallon)
Bitterness: 14.4 IBUsBoil Time: 60 min
Est OG: 1.073 (17.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: My Aging Profile
ABV: 7.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 2
1 lbs Caravienne Malt (22.0 SRM) Grain 3
0.48 oz Peat Smoked Malt (2.8 SRM) Grain 4
6 lbs Wheat Liquid Extract (8.0 SRM) Extract 5
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6
0.75 oz Brewer's Gold [8.0%] - Boil 60 min Hops 7
0.25 oz Anise, Star (Boil 30 min) Misc 8
0.50 oz Orange Peel, Sweet (Boil 5 min) Misc 9
1 pkgs Trappist Blend (Wyeast Labs #3789) Yeast 10
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 11

Notes

yeast pitched at 60 degrees and raised to 64 overnight. continued at 68-70 for primary. Racked to secondary on 22 May 2009 @ 70 degrees. Placed secondary in freezer and lowered slowly to 59 degrees. Bottled in 750ml Belgian bottles on 8 June 2009