Fish Butt Strong Style Ale

Brewer:	Batdog Brewery		Email:	ophiodon@attbi.com
Beer:	Fish Butt Strong Style Ale		Style:	Belgian Style Strong Ale
Type:	Partial mash		Size:	3 gallons
Color:	102 HCU (~36 SRM)		Bitterness:	24 IBU
OG:	1.088		FG:	1.025
Alcohol:	8.1% v/v (6.4% w/w)
Water:	Water was purified with a Brita water filter.
Grain:	2.5 lb. Belgian Munich .5 lb. Belgian chocolate .4 lb. Honey Malt
Mash:	50% efficiency
	Grains steeped in 3 quarts of water at 155 °F for 1 hour. Sparged with 1.5 gallon of water at 170 °F
Boil:	60 minutes	SG 1.066	4 gallons
	5.5 lb. Light malt extract
	Spice Tea: spices crushed and steeped in boiling water for 15 minutes, then strained and added at 5 minutes. 1.5tsp Coriander 1.5tsp Sweet Orange Peel .25tsp Paradise seeds .25tsp Irish Moss at 15 minutes
Hops:	.4 oz. Saaz (3.75% AA, 60 min.) .1 oz. Saaz (3.75% AA, 45 min.) .1 oz. Saaz (3.75% AA, 30 min.) .4 oz. Styrian Goldings (5.5% AA, 30 min.) .2 oz. Styrian Goldings (5.5% AA, 15 min.)
Yeast:	Wyeast 3864: 1 liter starter
Log:	Fermentation temperature 75°F, similar to Unibroue temps. Racked twice, dry hopped with Saaz pellets in bulk conditioning phase.
Tasting:	Tastes excellent. Needs more hops.

Recipe posted 02/16/03.