Belgian Bastard

All Grain Recipe

Submitted By: Pablo54 (Shared)
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Brewer: Paul
Batch Size: 3.00 galStyle: Belgian Tripel (26C)
Boil Size: 4.40 galStyle Guide: BJCP 2015
Color: 19.2 SRMEquipment: Paul's Equipment 10G Igloo Cooler
Bitterness: 30.4 IBUsBoil 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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