Ignatius Thistlewhite

All Grain Recipe

Submitted By: mfburge (Shared)
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Brewer: Matt
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 33.9 SRMEquipment: Blichmann
Bitterness: 103.5 IBUsBoil Time: 60 min
Est OG: 1.096 (22.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 11.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
17 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
4.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 2
0.21 oz Apollo [17.0%] - Boil 60 min Hops 3
0.46 oz Apollo [17.0%] - Boil 15 min Hops 4
0.46 oz Nelson Sauvin [12.0%] - Boil 15 min Hops 5
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 6
1.50 oz Nelson Sauvin [12.0%] - Boil 5 min Hops 7
1.50 oz Apollo [17.0%] - Boil 5 min Hops 8
0.50 items Whirlfloc Tablet (Boil 5 min) Misc 9
1.50 oz Apollo [17.0%] - Steep 30 min Hops 10
1.50 oz Nelson Sauvin [12.0%] - Steep 30 min Hops 11
2.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 12
2 lbs D-180 (243.1 SRM) Sugar 13
0.99 oz Amarillo [9.2%] - Dry Hop 5 days Hops 14
0.99 oz Apollo [17.0%] - Dry Hop 5 days Hops 15
0.99 oz Nelson Sauvin [12.0%] - Dry Hop 5 days Hops 16

Notes

MASH water: Gypsum 2.3 grams, epsom salt 1.7, baking soda .6, calcium chloride 1.7. SPARGE water: Gypsum 1.4, epsom salt 1, calcium chloride 1. 148.4 mash

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