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.