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Goat Nads Ale
Looking to achieve the taste of an Ommegang Abbey, based on this recipe:
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=12272
Using ingredients I had
| Brewer: | electronjunkie | Email: | - | |||||
| URL: | http://twitter.com/electronjunkie | |||||||
| Beer: | Goat Nads Ale | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 2.25 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.078 | FG: | 1.012 | |||||
| Alcohol: | 8.5% v/v (6.6% w/w) | |||||||
| Water: | N/A | |||||||
| Grain: | 3 lb. 0 oz. German Pilsner 0 lb. 12 oz. American crystal 40L 0 lb. 12 oz. British Carastan light 4 oz. British crystal 95-115L |
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| Mash: | 71% efficiency | |||||||
| Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols. | ||||||||
| Boil: | 90 minutes | SG 1.070 | 2.5 gallons | |||||
| 1 lb. 6 oz. Corn sugar | ||||||||
| Hops: | .65 oz. Saaz (4.00% AA, 60 min.) .15 oz. Saaz (4.00% AA, 15 min.) .12 oz. Orange Peel (0.00% AA, 15 min.) .25 oz. Licorice Root (0.00% AA, 15 min.) |
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| Yeast: | Wyeast 1214, 2nd generation | |||||||
Recipe posted 05/18/10.
