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 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 8.73 galStyle Guide: BJCP 2008
Color: 6.7 SRMEquipment: My Equipment
Bitterness: 17.9 IBUsBoil 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 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.

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