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The Obfüscator Abbey Grand Cru

This is a "Grand Cru" version of a beer I've been making for years. Originally brewed as a Maudite clone, this version will have a little more punch.

Obfuscate (v):
1. To make dark; to overshadow; to blur beyond reason
2. To deliberately make more confusing in order to conceal the truth.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: The Obfüscator Abbey Grand Cru Style: Belgian Strong Ale
Type: All grain Size: 5.7 gallons
Color:
34 HCU (~17 SRM)
Bitterness: 32 IBU
OG: 1.087 FG: 1.016
Alcohol: 9.1% v/v (7.2% w/w)
Grain: 8 lb. Belgian Pilsner
5 lb. Belgian Munich
6 oz. Belgian Biscuit
3 oz. Belgian Special B
4 oz. Belgian Aromatic
1 lb. 4 oz. Raw Wheat
4 oz. American crystal 120L
Mash: 75% efficiency
1.3 quarts per pound at 155°F for 60 min. Boil 5 quarts water, then add 5 quarts mash decoction. Bring to boil and reintroduce to mash to mash out at 165°F for 10 minutes. Continuously sparge with 170°F water to attain 7.5 gal.
Boil: 70 minutes SG 1.066 7.5 gallons
4 oz. Brown sugar
4 oz. Black Locust Honey
1 lb. Belgian candi sugar
Add Candi Sugar to wort as it drains from mash/lauter tun. Follow hop schedule. Add honey and brown sugar at flameout.
Hops: .5 oz. Super Styrian (10.3% AA, 60 min.)
1 oz. Tettenanger (5.0% AA, 60 min.)
.5 oz. Hallertau Tradition (4.1% AA, 15 min.)
Yeast: White Labs 530 "Abbey Ale" in a 2000ml starter.
Log: Primary for 7 days at 75°F. Secondary for 14 days at 65°F.
Carbonation: Keg and force carbonate.

Recipe posted 02/26/15.