St. Bernardus 
Partial Mash Recipe
Submitted By: strato729 (Shared)
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| Brewer: Tim Donovan | |
| Batch Size: 5.50 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 6.47 gal | Style Guide: BJCP 2008 |
| Color: 42.0 SRM | Equipment: My Equipment |
| Bitterness: 30.3 IBUs | Boil Time: 90 min |
| Est OG: 1.084 (20.2° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Three Stage |
| ABV: 9.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13 lbs 4.00 oz |
Pilsen - US (1.2 SRM) |
Grain |
1 |
| 2.00 oz |
Debittered Black Malt (500.0 SRM) |
Grain |
2 |
| 0.60 oz |
Target [11.0%] - Boil 60 min |
Hops |
3 |
| 16.50 items |
Kerry Fermcap S (Boil 60 min) |
Misc |
4 |
| 0.75 oz |
Saaz [3.8%] - Boil 30 min |
Hops |
5 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
| 0.75 oz |
Saaz [3.8%] - Boil 15 min |
Hops |
7 |
| 1 lbs |
Candi Sugar, Dark [Boil for 15 min] (275.0 SRM) |
Sugar |
8 |
| 1 lbs |
D-180 Dark Candi Syrup [Boil for 15 min] (180.0 SRM) |
Sugar |
9 |
| 5.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
11 |
| 1 lbs |
D-180 Dark Candi Syrup (180.0 SRM) |
Sugar |
12 |
Notes
Boil - Add D-180 Candi Syrup @15 minutes - Chill to 64F / pitch 1# D-180 Candi Syrup - Check Gravity - Oxygenate / Pitch Yeast - Ramp primary from 64F to 76F through 7 days - Rack off primary and cool to 55F - Hold for 5-7 days - Dump yeast, lower temp to 40F for 6 weeks - Bottle with Candi Syrup and 350ML WLP530 Stir Plate - Bottle Re-ferment for 14 days at 74F - Cellar for 12 months ****Addition of Candi Syrup after boil will raise OG by approximately 8 points - ****Addition of the clear candi syrup for bottling will raise ABV by approx. 0.3%This Recipe Has Not Been Rated
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