6/19/2010 Burning Loins Belgian - Batch #113 
All Grain Recipe
Submitted By: SCook4208 (Shared)
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| Brewer: Steve Cook | |
| Batch Size: 6.50 gal | Style: Belgian Golden Strong Ale (18D) |
| Boil Size: 8.73 gal | Style Guide: BJCP 2008 |
| Color: 6.7 SRM | Equipment: My Equipment |
| Bitterness: 17.9 IBUs | Boil Time: 90 min |
| Est OG: 1.117 (27.3° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.016 SG (4.0° P) | Fermentation: My Aging Profile |
| ABV: 13.5% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 11 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
| 3 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
3 |
| 1 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
4 |
| 1.66 oz |
Goldings [3.7%] - Boil 60 min |
Hops |
5 |
| 0.67 oz |
Fuggles [6.0%] - Boil 30 min |
Hops |
6 |
| 1.50 items |
Whirlfloc Tablet (Boil 20 min) |
Misc |
7 |
| 3.25 tsp |
Super SuperFood (Boil 20 min) |
Misc |
8 |
| 0.67 oz |
Fuggles [6.0%] - Boil 1 min |
Hops |
9 |
| 1.0 pkgs |
Belgian (Fermentis #Safbrew T-58) |
Yeast |
10 |
| 1.0 pkgs |
Belgian Ale (Wyeast Labs #1214) |
Yeast |
11 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
12 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
13 |
Notes
Made a 1 gal starter for the three liquid yeasts, rehydrated the dry yeast 1 hr prior to pitching. Used 2 drops of virgin olive oil instead of oxygenating the wort. Put the oil in the yeast starter just prior to pitching.This Recipe Has Not Been Rated
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