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CRFS Strong Ale

Attempt to clone Unibroue's La Maudite

Brewer: ophiodon Email: ophiodon@comcast.net
Beer: CRFS Strong Ale Style: Belgian Strong Ale
Type: All grain Size: 3.0 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 23 IBU
OG: 1.073 FG: 1.015
Alcohol: 7.5% v/v (5.9% w/w)
Water: Filtered all water with Brita water filter
Grain: 3.5 lb. American 2-row
1 lb. Wheat malt
2 lb. American Vienna
1 lb. American Munich
.125 lb. Belgian aromatic
.125 lb. American crystal 40L
.05 lb. British chocolate
Mash: 70% efficiency
I did a single infusioon mash at 155°F for 90 minutes. I used 1 quart water per pound grain
Boil: 90 minutes SG 1.049 4.5 gallons
.5 lb. Belgian candi sugar
1) Irish moss at 15, 1/2 tsp
2) Spice Tea: 1tsp coriander seeds crushed, 1 tsp sweet orange peel, 1/4 tsp paradise seeds. Steeped in boiling water for 10 minutes. Added to wort at 5 minutes
3) Amber candi sugar added at 20 minutes
Hops: .5 oz. Tettnanger (4.5% AA, 60 min.)
.25 oz. Saaz (3.75% AA, 30 min.)
.25 oz. Hallertauer Mittelfruh (5% AA, 15 min.)
Yeast: White Labs Trappist Ale yeast
Yeast starter made several days prior in a 1.050 starter wort made from 2 row grain. Used yeast slurry from starter.
Log: Yeast pitched at 77°F.
1 week primary
2 weeks secondary in glass carboy
Yeast added to secondary if necessary.
Prime with 1/2 cup sugar

Recipe posted 01/04/04.