Chouffe N'Ice Clone

All Grain Recipe

Submitted By: thorhallur1979 (Shared)
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Brewer: Þórhallur Ólafsson
Batch Size: 3.96 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 5.19 galStyle Guide: BJCP 2015
Color: 26.8 SRMEquipment: RoboBrew Gen 3 - KegLand
Bitterness: 32.4 IBUsBoil Time: 90 min
Est OG: 1.088 (21.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Chouffe N'Ice
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.69 g Baking Soda (Mash 60 min) Misc 1
2.01 g Calcium Chloride (Mash 60 min) Misc 2
1.24 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.32 g Chalk (Mash 60 min) Misc 4
14.11 oz Candi Syrup, D-45 (45.0 SRM) Extract 5
7 lbs 14.99 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
1 lbs 5.16 oz Aromatic Malt (26.0 SRM) Grain 7
1 lbs 1.64 oz Caramunich Malt (56.0 SRM) Grain 8
13.40 oz Special B Malt (180.0 SRM) Grain 9
7.05 oz BEST Caramel Pils (BESTMALZ) (2.5 SRM) Grain 10
0.88 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 11
2.10 g Baking Soda (Boil 60 min) Misc 12
1.57 g Calcium Chloride (Boil 60 min) Misc 13
0.97 g Epsom Salt (MgSO4) (Boil 60 min) Misc 14
0.25 g Chalk (Boil 60 min) Misc 15
1.06 oz Styrian Goldings [5.4%] - Boil 30 min Hops 16
0.53 oz Saaz [3.8%] - Boil 5 min Hops 17
10.00 g Orange Peel, Bitter (Boil 5 min) Misc 18
6.00 g Coriander Seed (Boil 5 min) Misc 19
4.00 g Thyme - Timjan (Boil 5 min) Misc 20
1 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 21

Notes

WYEAST 3522-Belgian Ardennes *** start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth Let it condition for 1 mth for optimal results Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation *** CHECK DATE ON YEAST PACK AND CALCULATE STARTER

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