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Old 06-11-2007, 01:23 AM   #1
Denny's Evil Concoctions
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Default Belgian Pale Strong Ale (Trappist)

Recipe Type: All Grain
Yeast: Safbrew 33
Batch Size (Gallons): 10
Original Gravity: 1.073
Final Gravity: 1.014
IBU: 33
Boiling Time (Minutes): 90
Color: 12
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 2 weeks

Code:
Adjust for your systems avg efficency!  OG Should be about 1.072 - 1.073

Amount Item Type % or IBU 
8.00 kg Pale ESB - Gambus (3.0 SRM) Grain 78.6 % 
1.00 kg Munich 10 - Gambrinus (10.0 SRM) Grain 9.8 % 
0.25 kg Special B Malt (180.0 SRM) Grain 2.5 % 
0.13 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.3 % 
0.13 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.3 % 
0.13 kg Honey Malt (25.0 SRM) Grain 1.3 % 
60.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops 29.3 IBU 
30.00 gm Saaz [4.00%] (20 min) Hops 3.8 IBU 
0.54 kg Candi Sugar, Clear (0.5 SRM) Sugar 5.3 % 
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale  

 
MASH

Name Description Step Temp Step Time 
Saccharification Add 25.16 L of water at 70.1 C 64.0 C 75 min 
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Pitch at 20c. Let it rise on it's own. Do not try to cool as this may crash yeast. Ambient temp was 20-24c.
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Last edited by Denny's Evil Concoctions; 06-11-2007 at 02:50 AM.
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Old 06-11-2007, 02:26 AM   #2
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Sweet. As soon as my hefe is ready, I'll give that a try using T-58. I'll let you know how it turns out. Thanks!

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Old 06-11-2007, 02:48 AM   #3
Denny's Evil Concoctions
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Yeah, I'd like to know what the 58 is like. Right now this is..MMMMmmmm

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