RR Consecration (MoreBeer)

Extract Recipe

Submitted By: normanburner (Shared)
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Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 30.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 20.1 IBUsBoil Time: 60 min
Est OG: 1.075 (18.2° P)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.73 oz Acid Malt (3.0 SRM) Grain 1
4.36 oz Carafa I (337.0 SRM) Grain 2
4.36 oz Special B Malt (180.0 SRM) Grain 3
1 lbs 1.46 oz Candi Sugar, Dark (275.0 SRM) Sugar 4
1 lbs 1.46 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
8.73 oz Light Dry Extract (8.0 SRM) Dry Extract 6
8 lbs 11.65 oz Pilsner Liquid Extract (3.5 SRM) Extract 7
0.55 oz Styrian Goldings [5.4%] - Boil 90 min Hops 8
1.09 oz Sterling [7.5%] - Boil 30 min Hops 9
1.09 oz Sterling [7.5%] - Boil 5 min Hops 10
1.0 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 11
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 12
1.00 oz Fuggles [4.5%] - Dry Hop 19 days Hops 13
2.00 oz Oak Chips (Secondary 7 days) Misc 14
2.00 lbs Currants (Secondary 3 weeks) Misc 15

Notes

Brew Base beer. Ferment to 1.015 to 1.020. Then Add Rosilare Blend, oak and Currants in secondary until desired sourness. Try to get FG to 1.008. Bottle and dose with wine yeast.

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