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New Year Grand Cru

Brewer: Fieldpointe Breweryİ Email: fieldpointebrewery@mac.com
Beer: New Year Grand Cru Style: Belgian Strong Ale
Type: Extract w/grain Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 22 IBU
OG: 1.077 FG: 1.018
Alcohol: 7.7% v/v (6.0% w/w)
Water: Add a teaspoon of gypsum if you like.
Grain: 0.5 lb. Belgian Pale
1.5 lb. Belgian CaraVienne
Steep: Steep grains for 45 minutes @ 155° - 160° F.
Boil: 60 minutes SG 1.077 5 gallons
6 lb. Light LME
1 lb. Light DME
2 lb. Belgian Candi Sugar
Add 0.75 oz or bitter orange peel with the bittering hops.
Add 1 teaspoon of flaked Irish Moss the last 15 minutes of the boil.
Add 0.75 oz coriander with the aroma hops.
Hops: 2 oz. Saaz (3.75% AA, 60 min.)
1 oz. Saaz (aroma)
Yeast: Wyeast #1762 (Belgian Abbey 2) or White Labs WLP530 (Abbey Ale)
Carbonation: Bottle using corn sugar or force carbonate in a keg.

Recipe posted 12/21/05.