RecipeDB - Kabooby's Strong Belgian

kabooby · 2008-12-14T20:05:04+00:00

Overview Like This Unlike ipb.global.registerReputation( 'rep_post_650', { domLikeStripId: 'like_post_650', app: '', type: '', typeid: '650' }, parseInt('0') ); Kabooby's Strong Belgian Ale - Belgian Strong Ale All Grain // Edit Delete Brewer's Notes Used 1.6kg of home made dark candi sugar. The sugar was added to a seperate pot with some wort and melted down. Added to the kettle @ 60min. Protein rest @53C for 10 min, Sach rest @67C for 60 min, mash out @75C for 10 min. Boiled for 90 min. 25IBU OG 1062 FG 1007. 7.2%ABV. I also added 1 tsp Calcium Chloride L batch --> Malt & Fermentables % KG Fermentable Yield EBC --> 9 kg Weyermann Pilsner 1.6 kg Candi Sugar (amber) Hops Use --> Time Grams Variety Form AA 70 g Pearle (Pellet, 8.0AA%, 60mins) 30 g Hallertauer (Pellet, 4.8AA%, 15mins) Yeast 2000 ml White Labs WLP550 - Belgian Ale Misc 1 tsp Gypsum 40L Batch Size Brew Details Original Gravity 1.069 (calc) Final Gravity 1.017 (calc) Bitterness 35.4 IBU Efficiency 75% Alcohol 6.78% Colour 30 EBC Batch Size 40L Fermentation Primary 10 days Conditioning 4 days

Thread starter kabooby
Start date 15/12/08

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kabooby

Hey muscly arms!!!!

15/12/08

Kabooby's Strong Belgian

Ale - Belgian Strong Ale
All Grain

Brewer's Notes

Used 1.6kg of home made dark candi sugar. The sugar was added to a seperate pot with some wort and melted down. Added to the kettle @ 60min. Protein rest @53C for 10 min, Sach rest @67C for 60 min, mash out @75C for 10 min. Boiled for 90 min. 25IBU OG 1062 FG 1007. 7.2%ABV. I also added 1 tsp Calcium Chloride