Bastogne

All Grain Recipe

Submitted By: BeerSmith (Shared)
Members can download and share recipes

Brewer: Don Pfeiffer
Batch Size: 6.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 17.4 SRMEquipment: Shakey Dog Brewery
Bitterness: 37.3 IBUsBoil Time: 60 min
Est OG: 1.081 (19.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.6° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 45.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8 lbs Munich Malt - 20L (20.0 SRM) Grain 2
4.00 oz Special B Malt (180.0 SRM) Grain 3
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 4
1.00 oz Northern Brewer [8.5%] - Boil 30 min Hops 5
1.00 oz Coriander Seed (Boil 5 min) Misc 6
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 7
1 pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast 8

Notes

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.