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New Year Grand Cru
| Brewer: | Fieldpointe Breweryİ | Email: | fieldpointebrewery@mac.com | |||||
| Beer: | New Year Grand Cru | Style: | Belgian Strong Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.077 | FG: | 1.018 | |||||
| Alcohol: | 7.7% v/v (6.0% w/w) | |||||||
| Water: | Add a teaspoon of gypsum if you like. | |||||||
| Grain: | 0.5 lb. Belgian Pale 1.5 lb. Belgian CaraVienne |
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| Steep: | Steep grains for 45 minutes @ 155° - 160° F. | |||||||
| Boil: | 60 minutes | SG 1.077 | 5 gallons | |||||
| 6 lb. Light LME 1 lb. Light DME 2 lb. Belgian Candi Sugar |
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| Add 0.75 oz or bitter orange peel with the bittering hops. Add 1 teaspoon of flaked Irish Moss the last 15 minutes of the boil. Add 0.75 oz coriander with the aroma hops. |
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| Hops: | 2 oz. Saaz (3.75% AA, 60 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Wyeast #1762 (Belgian Abbey 2) or White Labs WLP530 (Abbey Ale) | |||||||
| Carbonation: | Bottle using corn sugar or force carbonate in a keg. | |||||||
Recipe posted 12/21/05.
