Belgian Waffles 1.2

All Grain Recipe

Submitted By: AgingHopster (Shared)
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Brewer: Papa Smurf
Batch Size: 11.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 13.23 galStyle Guide: BJCP 2008
Color: 31.7 SRMEquipment: My Equipment (6 Gallon)
Bitterness: 33.6 IBUsBoil Time: 90 min
Est OG: 1.080 (19.3° P)Mash Profile: Decoction Mash, Double
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Two Stage
ABV: 10.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
6 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Caramunich Malt (56.0 SRM) Grain 3
12.00 oz Chocolate Malt (450.0 SRM) Grain 4
12.00 oz Special B Malt (180.0 SRM) Grain 5
6.00 oz Carafa II (412.0 SRM) Grain 6
7 lbs 8.00 oz Maple Syrup (35.0 SRM) Sugar 7
2.00 oz Chinook [13.0%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 10

Notes

I started with 23 gallons of Maple sap and boiled 9 gallons down into about a quart of syrup. The other 14 gallons was used to mash the grain bill which yeilded a 1.072 O.G. I adjusted the total maple syrup in the grain bill to 7.5 lb.s based on how over my O.G. was after mashing the grain with maple sugar water plus the quart of condenced maple syrup I'm adding at flame out. I'm holding back 2 cups of Maple syrup for priming sugar on bottling day.

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