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Bamboozler

Tastes much lower in alcohol then it is! be careful or you could get bamboozled!
This ale will knock you on your ass! Fast!!!

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://bobsbeerandbbq.com
Beer: Bamboozler Style: Belgian Tripel
Type: All grain Size: 5.0 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 29 IBU
OG: 1.102 FG: 1.020
Alcohol: 10.6% v/v (8.3% w/w)
Water: Tap
Grain: 13 lb. Belgian Pilsner
8 oz. Belgian CaraVienne
1 lb. Flaked oats
Mash: 70% efficiency
Mash in @ 152 for 60 Min. Sparge @ 170
Boil: 60 minutes SG 1.078 6.5 gallons
3 lb. Belgian candi sugar
Irish moss at 15 to go in the boil
Hops: 1.0 oz. Styrian Goldings (5.5% AA, 60 min.)
1.0 oz. Styrian Goldings (5.5% AA, 30 min.)
1.0 oz. Styrian Goldings (5.5% AA, 1 min.)
Yeast: * WLP510 Belgian Bastogne Ale Yeast
PLATINUM STRAIN – Nov./Dec.
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 74-80%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High
Log: Add 1 oz. sweet orane peel, 1/2 Oz.corriander and 2 whole anise star
Carbonation: 2.4 volumes Keg: 10.2 psi @ 38°F
Highly carbonated

Recipe posted 10/04/07.