 |
 |
 |
 |
 |
 |
 |
Biff's Brussels Muscles
| Brewer: | Biff Brew | Email: | - | |||||
| Beer: | Biff's Brussels Muscles | Style: | Belgian Strong Ale | |||||
| Type: | Extract w/grain | Size: | 2.5 gallons | |||||
| Color: |
|
Bitterness: | 54 IBU | |||||
| OG: | 1.089 | FG: | 1.018 | |||||
| Alcohol: | 9.2% v/v (7.2% w/w) | |||||||
| Grain: | .4 lb. Flaked oats .6 lb. Flaked rye |
|||||||
| Steep: | 1.5 gallons of water heated to 165°-170°, added grains for 30 minutes. | |||||||
| Boil: | 60 minutes | SG 1.149 | 1.5 gallons | |||||
| 3 lb. 3 oz. Light malt extract 1 lb. Light dry malt extract 1 lb. Belgian candi sugar |
||||||||
| Dry malt extract added after grains, brought to boil. All hops added after first break. Liquid malt extract, Belgian candy sugar, and irish moss added with 15 minutes left in boil. Removed hops, and wort poured on top of 1 gallon cold water, topped off to 2.5 gallons. Cooled to room temp, and pitched yeast. | ||||||||
| Hops: | 2 oz. Kent Goldings (5% AA, 60 min.) 2 oz. Styrian Goldings (5.5% AA, 60 min.) |
|||||||
| Yeast: | Wyeast Belgian Abbey. | |||||||
| Log: | Fermentation noted within 12 hours, high krausen within 24. 4 days in, fementation slowed. | |||||||
Recipe posted 04/11/07.
