Big Red Belgian 
Extract Recipe
Submitted By: Murphy (Shared)
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| Brewer: Chris Valvano | |
| Batch Size: 2.50 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 2.50 gal | Style Guide: BJCP 2008 |
| Color: 16.3 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 30.6 IBUs | Boil Time: 60 min |
| Est OG: 1.094 (22.6° P) | |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 10.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.50 gal |
Distilled Water |
Water |
1 |
| 8.00 oz |
Caramel Munich 60L (Briess) (60.0 SRM) |
Grain |
2 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
3 |
| 4 lbs |
Pilsner DME (3.0 SRM) |
Dry Extract |
4 |
| 1 lbs |
Briess Munich Malt (8.0 SRM) |
Extract |
5 |
| 1 lbs 8.00 oz |
Dememera Sugar (2.0 SRM) |
Sugar |
6 |
| 2.80 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
7 |
| 1.25 items |
Cardamom Pod (Boil 5 min) |
Misc |
8 |
| 0.9 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
9 |
| 0.94 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
10 |
Taste Notes
2/21/2015 -- 1.099
4/26/2015 -- 1.022
added priming before taking reading; added 2.8 oz brownn sugar
added little less tha 1/2 tsp of k-116 yeast
re=reack to secondaryNotes
.5 oz saaz for 35 minutes
.5 oz saaz for 15 min = 37ibu
one cracked cardomom pod for last five minutes
let sit for 10 minutes
or put .75 oz in pressure cooker and boil for 15 minutes, then steep the rest of hops and cardomom pod for another 15 minutesThis Recipe Has Not Been Rated
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