westy single malt 
All Grain Recipe
Submitted By: itsratso (Shared)
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| Batch Size: 4.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 4.82 gal | Style Guide: BJCP 2008 |
| Color: 34.5 SRM | Equipment: Brew-Boss 3 gal |
| Bitterness: 38.6 IBUs | Boil Time: 90 min |
| Est OG: 1.084 (20.2° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Lager, Three Stage |
| ABV: 9.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 7.07 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 2 lbs 2.57 oz |
D-180 candi sugar syrup (180.0 SRM) |
Grain |
2 |
| 0.78 oz |
Brewer's Gold [8.0%] - Boil 60 min |
Hops |
3 |
| 0.78 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 30 min |
Hops |
4 |
| 0.78 oz |
Styrian Goldings [5.4%] - Boil 15 min |
Hops |
5 |
| 0.8 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
6 |
Notes
pitch 63F and let free rise to 77F, hold until 1.014 then dump yeast/rack to 2nd, about 7 days. crash to 55F until 1.012 about 4 days. dump yeast/crash to 45F and lager 8 weeks. dump yeast/rack to 3rd or bottle and cellar up to one yr.This Recipe Has Not Been Rated
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