Devil Made Me 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Belgian Golden Strong Ale (25C) |
| Boil Size: 8.34 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 41.1 IBUs | Boil Time: 90 min |
| Est OG: 1.072 (17.6° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, Two Stage |
| ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 2.00 oz |
Styrian Goldings [5.4%] - Boil 60 min |
Hops |
2 |
| 1.00 oz |
Saaz [3.8%] - Boil 30 min |
Hops |
3 |
| 2 lbs 8.00 oz |
Candi Syrup, Simplicity [Boil for 15 min] [Boil] (1.0 SRM) |
Extract |
4 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 5.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
6 |
| 1.0 pkgs |
Golden Pear Belgian (Giga Yeast #GY048) |
Yeast |
7 |
Notes
Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.
Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. If unable to raise this high, raise as high as possible. Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.This Recipe Has Not Been Rated
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