Allagash Grand Cru 
Partial Mash Recipe
Submitted By: BrewMan47 (Shared)
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| Brewer: Todd Street | |
| Batch Size: 5.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 4.01 gal | Style Guide: BJCP 2008 |
| Color: 9.4 SRM | Equipment: Brew Pot (5 Gallon) |
| Bitterness: 14.4 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.014 SG (3.6° P) | Fermentation: My Aging Profile |
| ABV: 7.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 1 lbs |
Caravienne Malt (22.0 SRM) |
Grain |
3 |
| 0.48 oz |
Peat Smoked Malt (2.8 SRM) |
Grain |
4 |
| 6 lbs |
Wheat Liquid Extract (8.0 SRM) |
Extract |
5 |
| 1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
6 |
| 0.75 oz |
Brewer's Gold [8.0%] - Boil 60 min |
Hops |
7 |
| 0.25 oz |
Anise, Star (Boil 30 min) |
Misc |
8 |
| 0.50 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
9 |
| 1.0 pkgs |
Trappist Blend (Wyeast Labs #3789) |
Yeast |
10 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
Notes
yeast pitched at 60 degrees and raised to 64 overnight. continued at 68-70 for primary. Racked to secondary on 22 May 2009 @ 70 degrees. Placed secondary in freezer and lowered slowly to 59 degrees. Bottled in 750ml Belgian bottles on 8 June 2009This Recipe Has Not Been Rated
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