Bastogne 
All Grain Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Don Pfeiffer | |
| Batch Size: 6.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2008 |
| Color: 17.4 SRM | Equipment: Shakey Dog Brewery |
| Bitterness: 37.3 IBUs | Boil Time: 60 min |
| Est OG: 1.081 (19.5° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.022 SG (5.6° P) | Fermentation: Ale, Two Stage |
| ABV: 7.8% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 8 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
2 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
3 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 30 min |
Hops |
5 |
| 1.00 oz |
Coriander Seed (Boil 5 min) |
Misc |
6 |
| 1.00 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
7 |
| 1.0 pkgs |
Bastogne Belgian Ale (White Labs #WLP510) |
Yeast |
8 |
Notes
Hit the mash temp dead on. Heated water to 180 to account for the cold weather.
Bottled on 3/13/05 with 4oz corn sugar.
It is partially carbed after 4 days and taste great. Well balanced and just enough corriander and Orange peele to let you know it is there. No changes need to be made.This Recipe Has Not Been Rated
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