Jamil's Val'Dor 
All Grain Recipe
Submitted By: bbrodka (Shared)
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| Brewer: homebrew4less.com | |
| Batch Size: 5.00 gal | Style: Belgian Speciality Ale (16E) |
| Boil Size: 5.70 gal | Style Guide: |
| Color: 12.1 SRM | Equipment: My Equipment |
| Bitterness: 36.0 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.9° P) | Mash Profile: Single Step Infusion (67C/152F) |
| Est FG: 1.012 SG (3.0° P) | Fermentation: My Aging Profile |
| ABV: 7.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.35 gal |
The brewer's water |
Water |
1 |
| 9 lbs 12.00 oz |
Gambrinus Pilsner Malt (1.6 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
US Caramel Munich 60L Malt (60.0 SRM) |
Grain |
3 |
| 16.00 oz |
Sugar - White Sugar/Sucrose (0.0 SRM) |
Sugar |
4 |
| 2.00 oz |
German Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Slovenian Styrian Goldings [5.0%] - Boil 15 min |
Hops |
6 |
| 2.00 oz |
Slovenian Styrian Goldings [5.0%] - Boil 0 min |
Hops |
7 |
| 1.00 oz |
Slovenian Styrian Goldings [5.0%] - Boil 0 min |
Hops |
8 |
| 4.6 pkgs |
Wyeast 3522-Belgian Ardennes ( #) |
Yeast |
9 |
Notes
When finished, rack beer into new vessel and pitch Brettanomyces Brux (5112) and hold at 59F for 1 month. Add dry hops on final week.
Serve at 50FThis Recipe Has Not Been Rated
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