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Back in Belgium
Back in Belgium on a warm summer's day !
| Brewer: | Von Bierenbock | Email: | - | |||||
| Beer: | Back in Belgium | Style: | Belgian Strong Ale | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 38 IBU | |||||
| OG: | 1.076 | FG: | 1.010 | |||||
| Alcohol: | 8.6% v/v (6.7% w/w) | |||||||
| Grain: | 1 lb. German Munich .25 lb. Belgian CaraVienne .25 lb. Belgian Special B 1 lb. Flaked oats 1 lb. Flaked rye |
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| Mash: | 65% efficiency | |||||||
| Mash in 6 quarts of 152° water for 75 mins. Sparge with 6 quarts of 165° water. |
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| Boil: | 90 minutes | SG 1.120 | 3.5 gallons | |||||
| 8 lb. Light malt extract 1 lb. Brown sugar |
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| Only add 3-4 Lbs of LME extract with mash. With 5 mins left add Irish Moss, Yeast Nutrient, Brown Sugar. At F.O. Add remaining 4-5 Lbs of extract and stir for 10 minutes before starting the cold break. | ||||||||
| Hops: | .5 oz. Cascade (6% AA, 60 min.) .5 oz. Amarillo (7% AA, 60 min.) .5 oz. Cascade (6% AA, 45 min.) .5 oz. Amarillo (7% AA, 45 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Amarillo (7% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Amarillo (7% AA, 15 min.) |
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| Yeast: | WLP566 Belgian Saison II Yeast. Start fermentation around 65° gradually increase all the way to 90° if you can. |
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| Carbonation: | 3.0 volumes | Corn Sugar: 6.27 oz. for 5.25 gallons @ 75°F | ||||||
Recipe posted 07/07/10.
