Raison D'etre

Extract Recipe

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

Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 30.5 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 24.9 IBUsBoil Time: 60 min
Est OG: 1.071 (17.2° P)
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Chocolate Malt (350.0 SRM) Grain 1
8.00 oz Munich Malt (9.0 SRM) Grain 2
4.00 oz Brown Malt (65.0 SRM) Grain 3
4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
8.00 oz Candi Sugar, Dark (275.0 SRM) Sugar 5
0.50 oz Warrior [15.0%] - Boil 60 min Hops 6
3 lbs 12.00 oz Light Dry Extract [Boil for 35 min] (8.0 SRM) Dry Extract 7
3 lbs Light Dry Extract [Boil for 30 min] (8.0 SRM) Dry Extract 8
0.50 oz Saaz [4.0%] - Boil 0 min Hops 9
1 pkgs Trappist Ale (White Labs #WLP500) Yeast 10
4.00 oz Light Dry Extract (8.0 SRM) Dry Extract 11
4.00 oz Brown Sugar, Light (8.0 SRM) Sugar 12
4.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 13