RecipeDB - DeuS clone

[egolds77]

DeuS clone

Ale - Belgian Strong Ale
All Grain

Brewer's Notes

Multi-step mash base malts for 60 mins @ 38C,
15mins @ 45C,
30mins @ 50C and
30mins @ 65C
Mash out @ 78C
Sparge with water @ 77C
Collect 17L of wort
Boil for 75mins adding bittering hops with 60mins remaining
Cool wort, aerate and pitch Wyeast 1388 yeast,
Ferment @ 21C, then fine with Bentonite,

Secondary fermentation:
Make sugar solution and mix into wort with Wyeast 3021 (Pasteur Champagne Pris de Mousse) yeast.
Fine with Bentonite when secondary fermentation is complete.

Tertiary fermentation:
Make second sugar solution with 0.45kg sugar and stir into beer with Wyeast 3347 (Eau de Vie) yeast; siphon into champagne bottles.
Age for 2 months

Packaging:
Proceed with riddling and disgorgement or alternately, skip this step and simply bottle condition the beer.
Serve @ 2-4C in a champagne flute

Malt & Fermentables

%	KG	Fermentable
	5 kg	Bairds Maris Otter Pale Ale Malt
	0.5 kg	Weyermann Acidulated
	2.27 kg	Candi Sugar (clear)

Hops

Time	Grams	Variety	Form	AA
	14 g	Tettnang (Pellet, 4.5AA%, 60mins)

Yeast

5000 ml

Wyeast Labs 1388 - Belgian Strong Ale

Misc

15 g

Corriander

19L Batch Size

Brew Details

• Original Gravity 1.108 (calc)
• Final Gravity 1.027 (calc)
• Bitterness 5.7 IBU
• Efficiency 75%
• Alcohol 10.66%
• Colour 11 EBC
• Batch Size 19L

Fermentation

• Primary 14 days
• Secondary 14 days
• Conditioning 8 days