Belgian Bastard 
All Grain Recipe
Submitted By: Pablo54 (Shared)
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| Brewer: Paul | |
| Batch Size: 3.00 gal | Style: Belgian Tripel (26C) |
| Boil Size: 4.40 gal | Style Guide: BJCP 2015 |
| Color: 19.2 SRM | Equipment: Paul's Equipment 10G Igloo Cooler |
| Bitterness: 30.4 IBUs | Boil Time: 90 min |
| Est OG: 1.124 (28.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.026 SG (6.6° P) | Fermentation: Ale, Single Stage |
| ABV: 13.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Smoked Malt OAK (Weyermann) (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramunich Malt (Briess 2 - row Caramel Munich 60° L) (66.0 SRM) |
Grain |
5 |
| 8.00 oz |
Vienna Malt BARKE (Weyermann) (3.0 SRM) |
Grain |
6 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 3.04 oz |
Carafoam (2.0 SRM) |
Grain |
8 |
| 0.60 oz |
Northern Brewer [9.8%] - Boil 60 min |
Hops |
9 |
| 0.94 oz |
Hersbrucker [2.0%] - Boil 45 min |
Hops |
10 |
| 1.00 oz |
Spalt Spalter [2.2%] - Boil 15 min |
Hops |
11 |
| 1.0 pkgs |
Bastogne Belgian Ale (White Labs #WLP510) |
Yeast |
12 |
Taste Notes
Taste is inline with Orval. I taste almost a sweet cherry flavor. My wife does not. Notes
Truth be told, I started out to make a wee heavy Scottish Ale. However, I would have small amounts of leftover grain so I decided to add what I had on hand to see what I could come up with. I was not shooting for a Belgian Tripel, I stumbled into it. The only yeast I had on hand that could handle the ABV, was some Bastogne Belgian (WLP510). Thus, the name, Belgian Bastard – yeast from Belgium and grains that I did not want to orphan. Also, I generally do a step mash for Belgians. Skipped it this time for sake of ease. I also carbed it at the top end. My final ABV came in at a respectable 12.25% and yes, you can feel it.
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