New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 18 - Belgian Strong Ale => Topic started by: jamie_savoie on December 14, 2012, 03:23:39 PM
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Brewing this tomorrow. Shooting to create something along the line of Don de Dieu-ish. Will split in 2, ferment with 2 yeast strains, let it ride a couple of months, bottle and condition for awhile
Recipe: 22 - Grand Cru
Brewer: Jamie
Style: Imperial Wit
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
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Boil Size: 6,52 gal
Post Boil Volume: 5,98 gal
Batch Size (fermenter): 5,00 gal
Bottling Volume: 4,60 gal
Estimated OG: 1,086 SG
Estimated Color: 5,9 SRM
Estimated IBU: 34,0 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 82,5 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name %/IBU
7 lbs Pilsner (Weyermann) (1,7 SRM) 43,8 %
5 lbs White Wheat Malt (2,4 SRM) 31,3 %
1 lbs Wheat, Flaked (1,6 SRM) 6,3 %
8,0 oz Melanoidin (Weyermann) (30,0 SRM) 3,1 %
8,0 oz Rice Hulls (0,0 SRM) 3,1 %
2 lbs Honey (1,0 SRM) 12,5 %
1,00 oz Hallertauer Hersbrucker [4,00 %] - First Wort 60,0 min 11,5 IBUs
1,00 oz Saaz [4,00 %] - First Wort 60,0 min 10,4 IBUs
1,00 oz Hallertauer Hersbrucker [4,00 %] - Boil 20 min 6,3 IBUs
1,00 oz Saaz [4,00 %] - Boil 20,0 min 5,7 IBUs
0,50 oz Wild Chamomille (Boil 1,0 mins)
0,75 oz Coriander Seed (Boil 5,0 mins)
1,0 pkg Forbidden Fruit (washed yeast from SWMBO slayer (http://nbcba.org/forum/index.php?topic=2097.0))
1,0 pkg Canadian/Belgian Ale (Wyeast Labs #PC-3864)
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs
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Name Description Step Temperat Step Time
Mash In Add 17,50 qt of water at 168,6 F 154,0 F 40 min
Sparge: Fly sparge with 4,07 gal water at 168,0 F