Walt's Bastards of Bastogne 
(1 ratings)
All Grain Recipe
Submitted By: OUDRANK12 (Shared)
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| Brewer: Walt Benoit | |
| Batch Size: 5.50 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 7.43 gal | Style Guide: BJCP 2004 |
| Color: 17.4 SRM | Equipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain |
| Bitterness: 22.8 IBUs | Boil Time: 60 min |
| Est OG: 1.083 (20.1° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.015 SG (3.7° P) | Fermentation: My Aging Profile |
| ABV: 9.1% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 7 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
2 |
| 3 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
3 |
| 1 lbs 8.01 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
| 4.01 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
| 0.75 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Northern Brewer [8.5%] - Boil 30 min |
Hops |
7 |
| 1.00 oz |
Coriander Seed (Boil 5 min) |
Misc |
8 |
| 1.00 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
9 |
| 1.0 pkgs |
Bastogne Belgian Ale (White Labs #WLP510) |
Yeast |
10 |
Notes
Hit the mash temp dead on. Heated water to 180 to account for the cold weather.
Bottled on 3/13/05 with 4oz corn sugar.
It is partially carbed after 4 days and taste great. Well balanced and just enough corriander and Orange peele to let you know it is there. No changes need to be made.
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by OUDRANK12A salute to men who held Bastogne during the Second world War not a pansy ass beer if not for men like these we would be speaking German or Japanese when you raise your glass think of them.