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Queen Bitch

Category: 21 – Belgian Strong Ale
Brewers: Tom Berg and Wes Ruelle

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 30 min 24.9 IBUs 19.0 SRM 1.099 1.015 11.1 %
Actuals 1.099 1.023 10.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dark Strong Ale 26 D 1.075 - 1.11 1.01 - 1.024 20 - 35 12 - 22 2.5 - 3.2 8 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) Bel 27 lbs 78.26
Munich Malt 2 lbs 5.8
Acid Malt 1 lbs 2.9
Aromatic Malt 1 lbs 2.9
Special B Malt 1 lbs 2.9
Cara-Pils/Dextrine 8 oz 1.45
Candi Sugar, Amber 2 lbs 5.8

Hops

Name Amount Time Use Form Alpha %
Styrian Goldings 3 oz 60 min Boil Pellet 2.7
Magnum 1.1 oz 60 min Boil Pellet 12.4

Yeast

Name Lab Attenuation Temperature
Trappist High Gravity (3787) Wyeast Labs 76% 64°F - 78°F

Mash

Step Temperature Time
Mash In 149°F 90 min

Notes

Water profile: Ca 93 ppm | Cl 64 ppm | SO4 64 ppm | 34 ppm alkalinity, -41 ppm residual alkalinity - Mash pH should be 5.3.

Carb to 3.5 vol of CO2.

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Derek Springer

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