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Old 09-16-2008, 01:40 AM   #1
celtic_man81
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Default Partial - Belgian Strong Ale (Christmas Special)

Recipe Type: Partial Mash
Yeast: Belgian Ale Yeast WLP550
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 30L
Original Gravity: 1.183
Final Gravity: 1.012
IBU: UNKNOWN
Boiling Time (Minutes): 60 min
Color: N/A
Primary Fermentation (# of Days & Temp): 12-20 days @58-62 deg. F
Secondary Fermentation (# of Days & Temp): 2 months @58-62 deg. F
Tasting Notes: To be determined

Note: This is an experimental recipe, it may be changed; use at your own risk.

As explained in my previous posts, I am limited to what I can use, as far as grains and hops go. So, I often have to improvise. I encourage those who want to try this recipe to use my original vision (or do changes yourself) of the recipe:
5 lbs CaraPils (Canadian 2-row)
.5 lbs CaraMunich (British malt)
.25 lbs Special "B" (Chocolate malt)

Also, for those wondering why the fermentation time is so long, I'm at college which is far from home. I can only visit once to two times a month.

Now to the recipe:

Base Grain:
5 lb. Canadian 2-row

Specialty Grain:
.25 lb. Chocolate malt
.5 lb. British 2-row malt

Adjuncts:
7 lb. Light Extract
.10 lb.
2 lb. Belgian candi (Turbinado sugar)
1 oz. Coriander seed (crushed)
1 oz. Cinnimon stick.
.5 oz. Clove
.25 oz. Anise seed
1/3 cup+. clove honey (primer)
Irish Moss (clarifier)

Hops:
3 oz Common hops (60 min)
1 oz Common hops( 15 min)

Notes:
Belgian Ale Yeast WLP550
KEEP TEMP. BETWEEN 58-67deg. F
6 L Sparge OG: 1.095
12 L Boil FG: 1.012
23 L Final
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Last edited by celtic_man81; 09-17-2008 at 12:54 AM.
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