Schoorl's Grand Cru

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 33.00 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 32.79 galStyle Guide: BJCP 2008
Color: 6.9 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 34.1 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 8.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
70 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
10 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
6 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3
6 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
9.00 oz Sterling [7.5%] - Boil 60 min Hops 5
7.00 oz Sterling [7.5%] - Boil 5 min Hops 6
4.50 oz Coriander Seed (Boil 5 min) Misc 7
4.50 oz Orange Peel, Bitter (Boil 5 min) Misc 8
4.0 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 9
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 10

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