Belgian Fat Tire

Partial Mash Recipe

Submitted By: mjoed (Shared)
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Brewer: Claus
Batch Size: 5.00 galStyle: Belgian Specialty Ale (19E)
Boil Size: 5.72 galStyle Guide: BJCP 1999
Color: 23.9 SRMEquipment: My Equipment
Bitterness: 26.3 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: My Mash
Est FG: 1.014 SG (3.5° P)Fermentation: My Aging Profile
ABV: 5.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs Special B Malt (180.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
8.00 oz Munich Malt (9.0 SRM) Grain 4
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 5
0.50 oz Brewer's Gold [9.4%] - Boil 60 min Hops 6
0.50 oz Saaz [5.5%] - Boil 15 min Hops 7
0.50 oz Saaz [3.0%] - Boil 15 min Hops 8
1.0 pkgs Belgian Ale (Wyeast Labs #1214) Yeast 9

Notes

Mash - Step: 2.5 Gal @ 164Drg (152 Dgr) for 90 min Sparge with 3.25 Gal @ 168 Hops:Recipe call for 5 AAU Brewers Gold - have 9.9% ~ 5/9.9=0.5 Oz 4 AAU Saaz = Have 1.2 Oz of 3.0% = 1.5 AAU + 1/2oz of 5.5%=2.75 AAU = 4.25 AAU Orig recipe estimates OG 1058 FG: 1012 5.9% abv and 28 IBU

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