Belgian Rye Curran-tea

All Grain Recipe

Submitted By: pratoriancleric (Shared)
Members can download and share recipes

Brewer: Mike
Batch Size: 6.08 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.07 galStyle Guide: BJCP 2008
Color: 13.5 SRMEquipment: My Equipment
Bitterness: 6.3 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 6.00 oz Rye Malt (4.7 SRM) Grain 2
8.96 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.96 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1 lbs 0.96 oz Candi Sugar, Amber (75.0 SRM) Sugar 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 10 min Hops 7
1.00 oz Saaz [4.0%] - Boil 5 min Hops 8
1.0 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 9
16.00 oz Tea Blend (Secondary 0 min) Misc 10

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine