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Belgian Barbar Braggot

This is a recipe derived from Barbar belgian ale.

Brewer: Thomas Macpherson Email: tom@nintai.biz
Beer: Belgian Barbar Braggot Style: -
Type: Extract w/grain Size: 5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 21 IBU
OG: 1.081 FG: 1.000
Alcohol: 10.4% v/v (8.2% w/w)
Water: Spring water drawn from spring fed well.
Grain: 1 lb. Belgian aromatic
8 oz. Belgian CaraVienne
8 oz. Flaked wheat
Steep: Actual grains consist of 1/4 pound torrified wheat, 1/2 pound aromatic malt, 1/2 pound Belgian Care-vienne, 1/2 pound honey malt. Not all malt was listed on the choice list.
Boil: 60 minutes SG 1.162 2.5 gallons
3 lb. Light dry malt extract
2 lb. Wheat extract
4 lb. Honey
At beginning of boil add 1/2 ounce bitter orange peel, 1/2 teaspoon coriander gently cracked. Final ten minutes add honey, additional 1/2 teaspoon coriander, additional 1/4 ounce bitter orange peel.
Hops: 2 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
1 oz. Styrian Goldings (5.5% AA, 30 min.)
1 oz. Styrian Goldings (5.5% AA, 15 min.)
1 oz. Styrian Goldings (aroma)
Yeast: Wyeast 1214 Belgian Abbey Ale
Log: Rack to secondary fermenter and dry hop with 1 ounce of Styrian Goldings
Carbonation: Carbonate with 7/8 cup of honey
Tasting: Racked to secondary on February 12th. O.G. Was 1.071. Reading at racking was 1.010. Estimated alcohol at 8.1%. Tastes great. Multiple layers of honey, malt, and hops. Will bottle after 10 days on secondary.

Recipe posted 02/12/12.