Smoked Belgian Red Ale 
All Grain Recipe
Submitted By: peas_and_corn (Shared)
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| Brewer: Mark Murray | |
| Batch Size: 13.21 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 18.01 gal | Style Guide: BJCP 2008 |
| Color: 4.3 SRM | Equipment: Equipment 2 |
| Bitterness: 24.6 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 26 lbs 10.85 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 11.40 oz |
Peat Smoked Malt (2.8 SRM) |
Grain |
2 |
| 6.38 oz |
Smoked Malt (9.0 SRM) |
Grain |
3 |
| 6.03 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
4 |
| 1.90 oz |
Liberty [3.8%] - Boil 60 min |
Hops |
5 |
| 0.63 oz |
Nugget [11.0%] - Boil 60 min |
Hops |
6 |
| 0.63 oz |
Liberty [3.8%] - Boil 10 min |
Hops |
7 |
| 0.63 oz |
Nugget [11.0%] - Boil 10 min |
Hops |
8 |
| 2.6 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
9 |
Notes
Edited the original recipe- made it ag and subbed some peated malt for some of the smoked malt. Plus I made it a 50L batch.This Recipe Has Not Been Rated
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