 |
 |
 |
 |
 |
 |
 |
Gros Fauteur De Trouble
Fat Trouble Maker!
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://bobsbeerandbbq.com | |||||||
| Beer: | Gros Fauteur De Trouble | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
|
Bitterness: | 25 IBU | |||||
| OG: | 1.068 | FG: | 1.010 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 10 lb. Belgian Pilsner 2 lb. Belgian Munich 8 oz. Belgian biscuit 4 oz. Belgian Special B 1 oz. Belgian chocolate 8 oz. Flaked barley |
|||||||
| Mash: | 70% efficiency | |||||||
| Mash in @ 156° for 60 Minutes, Sparge at 170° | ||||||||
| Boil: | 60 minutes | SG 1.053 | 6.5 gallons | |||||
| Irish Moss @ 15 to go in the boil | ||||||||
| Hops: | .5 oz. Spalt (6.75% AA, 60 min.) .5 oz. Saaz (3.75% AA, 20 min.) .5 oz. Spalt (6.75% AA, 10 min.) 1.5 oz. Saaz (3.75% AA, 2 min.) 1.0 oz. Spalt (6.75% AA, 2 min.) |
|||||||
| Yeast: | WLP530 Abbey Ale Yeast: Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to high Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High |
|||||||
| Carbonation: | Keg-Force carbonate | |||||||
Recipe posted 09/13/06.
