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Belgian Stout reverb 
All Grain Recipe
Submitted By: aharri1 (Shared)Members can download and share recipes
| Brewer: Christian Claeys | |
| Batch Size: 5.50 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 6.78 gal | Style Guide: BJCP 2008 |
| Color: 30.6 SRM | Equipment: Austin's 5 gallon hot tank |
| Bitterness: 38.8 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.4° P) | Mash Profile: Austin's 10gal tun |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 6.67 oz | Roasted Barley (Simpsons) (550.0 SRM) | Grain | 1 |
| 3.34 oz | Coffee Malt (165.0 SRM) | Grain | 2 |
| 11 lbs 12.31 oz | Munich Malt - 10L (10.0 SRM) | Grain | 3 |
| 6.59 oz | Aromatic Malt (26.0 SRM) | Grain | 4 |
| 3.34 oz | Carafa Special III (Weyermann) (470.0 SRM) | Grain | 5 |
| 0.70 oz | Magnum [14.0%] - Boil 60 min | Hops | 6 |
| 0.70 oz | Goldings, East Kent [5.0%] - Boil 30 min | Hops | 7 |
| 8.00 oz | Coffee (Boil 0 min) | Misc | 8 |
| 1.0 pkgs | Belgian Abbey II (Wyeast Labs #1762) | Yeast | 9 |