This was the best and IMHO the most accurate recipe I was able to locate, however, its an all-grain and for a batch size of 3 gallons. Can anyone do a conversion? Again, thanks for all the great help from this site!
Recipe Type: All Grain
Yeast Starter: 1L
Additional Yeast or Yeast Starter: S-04
Batch Size (Gallons): 3
Original Gravity: 1.072
Final Gravity: 1.006
IBU: 22 (Rager)
Boiling Time (Minutes): 90
Color: 4 (SRM)
Primary Fermentation (# of Days & Temp): 7 (see notes)
Secondary Fermentation (# of Days & Temp): 14 @ 32 deg
Tasting Notes: On-the-money clone for this award winning Belgian Strong.
Beet Sugar 1.00 lb, Sugar, Other
Pilsener (Belgian) 6.50 lb, Grain, Mashed
Styrian Golding 0.75 oz, Pellet, 60 minutes
Saaz 0.50 oz, Pellet, 15 minutes
Coriander Seed 7.20 grams, Spice, 10 min
Ginger 2.40 grams, Spice, 10 min
Paradise 2.40 grams, Spice, 10 min
Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.
10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.