Crispy's Big F*ck*ng Belgium (BFB)
A ProMash Recipe Report
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AHA Style and Style Guidelines
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02-F Belgian and French Ale, Dark Strong Ale
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Min OG:
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1.064
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Max OG:
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1.096
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|
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Min IBU:
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20
|
Max IBU:
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50
|
|
|
Min Clr:
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7
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Max Clr:
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20
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
|
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Total Grain (Lbs):
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42.66
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|
|
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Anticipated OG:
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1.105
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Plato:
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24.87
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Anticipated SRM:
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18.0
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|
|
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Anticipated IBU:
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31.6
|
|
|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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%
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Amount
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Name
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Origin
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Extract
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SRM
|
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42.2
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18.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.042
|
3
|
|
28.1
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12.00 lbs.
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Pilsener
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Belgium
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1.028
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2
|
|
2.3
|
1.00 lbs.
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Special B Malt
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Belgian
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1.002
|
220
|
|
2.3
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1.00 lbs.
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Biscuit Malt
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Belgium
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1.002
|
24
|
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2.3
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1.00 lbs.
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CaraPilsner
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France
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1.002
|
10
|
|
1.5
|
0.66 lbs.
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CaraMunich Malt
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Belgium
|
1.001
|
75
|
|
2.3
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1.00 lbs.
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CaraVienna
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France
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1.002
|
20
|
|
2.3
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.002
|
25
|
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2.3
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1.00 lbs.
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Special Aromatic Malt (2 Row)
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France
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1.002
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5
|
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2.3
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1.00 lbs.
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Victory Malt
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America
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1.002
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25
|
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4.7
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2.00 lbs.
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Candy Sugar
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|
1.008
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0
|
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2.3
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1.00 lbs.
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Cane Sugar
|
|
1.004
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0
|
|
4.7
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2.00 lbs.
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Beet Sugar
|
|
1.008
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0
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Exract represented as SG.
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Amount
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Name
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Form
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Alpha
|
IBU
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Boil Time
|
|
2.00 oz.
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Hallertau Hersbrucker
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Whole
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4.75
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13.9
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60 min
|
|
2.00 oz.
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Goldings - E.K.
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Whole
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4.75
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13.9
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60 min
|
|
1.00 oz.
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Czech Saaz
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Whole
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3.50
|
1.0
|
10 min
|
|
2.00 oz.
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Styrian Goldings
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Pellet
|
5.25
|
2.8
|
1 min
|
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Amount
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Name
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Type
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Time
|
|
1.00 Oz
|
Ginger Root
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Other
|
15 Min.(boil)
|
|
1.00 Oz
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Sweet Orange Peel
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Other
|
15 Min.(boil)
|
|
1.00 Oz
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Corriander Seed
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Spice
|
5 Min.(boil)
|
|
2.00 Oz
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Dried Spicy Orange Peel
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Spice
|
15 Min.(boil)
|
|
2.00 Tsp
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Irish Moss
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Fining
|
15 Min.(boil)
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White Labs WLP500 Trappist Ale Yeast
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Mash Type:
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Multi Step
|
|
|
Grain Lbs:
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37.66
|
|
|
Water Qts:
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0.00
|
Before Additional Infusions
|
|
Water Gal:
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0.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
0.00
|
Before Additional Infusions
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|
Rest
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Temp
|
Time
|
|
Acid Rest:
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0
|
0 Min
|
|
Protein Rest:
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122
|
15 Min
|
|
Intermediate Rest:
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0
|
0 Min
|
|
Saccharification Rest:
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153
|
60 Min
|
|
Mash-out Rest:
|
168
|
15 Min
|
|
Sparge:
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168
|
75 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Best Of Show - Michigan State fair - 2002
I took the last runnings and boiled them in a seperate smaller vessel, the added all the Extras as noted aboce. Once I stirred in the Coriander, I dumped the pot into the main boil vessel for the last 5 minutes. Gets better with age (6-12 months optimum).
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