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Goat Nads Ale

Looking to achieve the taste of an Ommegang Abbey, based on this recipe:
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=12272

Using ingredients I had

Brewer: electronjunkie Email: -
URL: http://twitter.com/electronjunkie
Beer: Goat Nads Ale Style: Belgian Dubbel
Type: All grain Size: 2.25 gallons
Color:
32 HCU (~16 SRM)
Bitterness: 19 IBU
OG: 1.078 FG: 1.012
Alcohol: 8.5% v/v (6.6% w/w)
Water: N/A
Grain: 3 lb. 0 oz. German Pilsner
0 lb. 12 oz. American crystal 40L
0 lb. 12 oz. British Carastan light
4 oz. British crystal 95-115L
Mash: 71% efficiency
Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.
Boil: 90 minutes SG 1.070 2.5 gallons
1 lb. 6 oz. Corn sugar
Hops: .65 oz. Saaz (4.00% AA, 60 min.)
.15 oz. Saaz (4.00% AA, 15 min.)
.12 oz. Orange Peel (0.00% AA, 15 min.)
.25 oz. Licorice Root (0.00% AA, 15 min.)
Yeast: Wyeast 1214, 2nd generation

Recipe posted 05/18/10.