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Old 03-27-2012, 01:17 AM   #1
Durso81
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Default Extract - Belgian Strong Ale

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Belgium Strong Ale
Brewer: Jason Durso
Asst Brewer: DAD
Style: Belgian Golden Strong Ale
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.25 gal
Post Boil Volume: 2.25 gal
Batch Size (fermenter): 2.38 gal
Bottling Volume: 2.38 gal
Estimated OG: 1.082 SG
Estimated Color: 5.7 SRM
Estimated IBU: 31.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.0 oz Biscuit Malt (23.0 SRM) Grain 1 1.3 %
1.0 oz Caramel Pils (8.0 SRM) Grain 2 1.3 %
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 3 21.4 %
0.65 oz Saaz [4.00 %] - Boil 60.0 min Hop 4 25.6 IBUs
2 lbs 9.0 oz DME Golden Light (Briess) [Boil for 15 m Dry Extract 5 54.7 %
0.42 oz Saaz [4.00 %] - Boil 15.0 min Hop 6 4.5 IBUs
1 lbs Candi Sugar, Clear [Boil for 15 min](0.5 Sugar 7 21.4 %
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 9 -


Mash Schedule: None
Total Grain Weight: 4 lbs 10.9 oz
----------------------------

Sparge: Remove grains, and prepare to boil wort
Notes:
------
1. Remove the liquid Wyeast pack from the refrigerator,
and smack.

2. Prepare a 1.5l yeast starter. Couple days before then fridge for 48 hrs then decant liquid and let come to room temp before pitching.

3. Collect 3.25 gallons of water in brew pot

4. Steep grains at 155 degrees for 30 min

5. Add 6 drops of Fermcap S for boilover and foam control. Bring to a boil and add 1 lb s Golden Light dry malt
extract. Remove the kettle from the burner and stir in the
Golden Light DME.

6. Return wort to boil.

7. Add .65 oz Saaz hops and boil for 60 minutes.

8. Add .42 oz Saaz hops, 2lbs 9 oz Golden Light DME, and 1 lbs Clear
Belgian Candi Sugar 15 min before the end of the boil.

9. Add left over mr beer yeast with 10 min left for nutrients and add half of a whirfloc tablet.

7. Cool the wort. When the 60-minute boil is finished,
put the kettle in an ice bath in your
sink.

8. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes.

9. Measure specific gravity of the wort with a hydrometer
and record.

10. Add yeast once the temperature of the wort is 73°F or
lower (not warm to the touch).

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