Castle Forest Napalm #30

Brewer: Fredrik Hagman
Batch Size: 5.28 gal	Style: Belgian Dark Strong Ale (15.5)
Boil Size: 6.42 gal	Style Guide: AABC 2010
Color: 20.0 SRM	Equipment: MyEq2
Bitterness: 34.2 IBUs	Boil Time: 70 min
Est OG: 1.096 (23.0° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 11.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.93 gal	Water for Malty Amber Beer	Water	1
3.54 g	Calcium Chloride (Mash 60 min)	Misc	2
3.11 g	Baking Soda (Mash 60 min)	Misc	3
3.10 g	Chalk (Mash 60 min)	Misc	4
1.02 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
14 lbs 5.28 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	6
1 lbs 1.64 oz	Oats, Flaked (1.0 SRM)	Grain	7
14.11 oz	Wheat, Raw (1.7 SRM)	Grain	8
10.58 oz	Abbey Malt (23.0 SRM)	Grain	9
8.82 oz	Carabelge (17.8 SRM)	Grain	10
7.05 oz	Special B Malt (180.0 SRM)	Grain	11
4.06 oz	Caraaroma (130.0 SRM)	Grain	12
0.53 oz	Magnum [14.0%] - First Wort	Hops	13
0.35 oz	Columbus (Tomahawk) [14.0%] - Boil 40 min	Hops	14
0.30 g	Protafloc (Boil 15 min)	Misc	15
0.53 oz	Bobek [5.2%] - Boil 15 min	Hops	16
10.00 g	Coriander Seed (Boil 15 min)	Misc	17
10.00 g	Orange Peel, Sweet (Boil 15 min)	Misc	18
1 lbs 10.46 oz	Palm Syrup [Boil for 15 min] (35.0 SRM)	Sugar	19
0.53 oz	Bobek [5.2%] - Boil 5 min	Hops	20
10.00 g	Coriander Seed (Boil 5 min)	Misc	21
10.00 g	Orange Peel, Sweet (Boil 5 min)	Misc	22
1.00 g	Long Pepper (Boil 5 min)	Misc	23
1.0 pkgs	Belgian Stout (Wyeast Labs #1581)	Yeast	24
0.50 tsp	Yeast Nutrient (Primary 3 days)	Misc	25

BeerSmith™ Recipe Cloud