Back in Belgium

Back in Belgium on a warm summer's day !

Brewer: Von Bierenbock Email: -
Beer: Back in Belgium Style: Belgian Strong Ale
Type: Partial mash Size: 5.5 gallons
Color:
25 HCU (~14 SRM)
Bitterness: 38 IBU
OG: 1.076 FG: 1.010
Alcohol: 8.6% v/v (6.7% w/w)
Grain: 1 lb. German Munich
.25 lb. Belgian CaraVienne
.25 lb. Belgian Special B
1 lb. Flaked oats
1 lb. Flaked rye
Mash: 65% efficiency
Mash in 6 quarts of 152° water for 75 mins.
Sparge with 6 quarts of 165° water.
Boil: 90 minutes SG 1.120 3.5 gallons
8 lb. Light malt extract
1 lb. Brown sugar
Only add 3-4 Lbs of LME extract with mash. With 5 mins left add Irish Moss, Yeast Nutrient, Brown Sugar. At F.O. Add remaining 4-5 Lbs of extract and stir for 10 minutes before starting the cold break.
Hops: .5 oz. Cascade (6% AA, 60 min.)
.5 oz. Amarillo (7% AA, 60 min.)
.5 oz. Cascade (6% AA, 45 min.)
.5 oz. Amarillo (7% AA, 45 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Amarillo (7% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Amarillo (7% AA, 15 min.)
Yeast: WLP566 Belgian Saison II Yeast.
Start fermentation around 65° gradually increase all the way to 90° if you can.
Carbonation: 3.0 volumes Corn Sugar: 6.27 oz. for 5.25 gallons @ 75°F

Recipe posted 07/07/10.