BarronVonCharron from thread 'Extract - Stolen Rouge': This is designed to be a Kasteel Rouge clone. Recipe Type: Extract Yeast: White Labs WLP550 Belgian Ale Additional Yeast or Yeast Starter: White Labs WLP550 Belgian Ale Batch Size (Gallons): 5 Original Gravity: 1.106 Final Gravity: 1.016 IBU: 27.5 Boiling Time (Minutes): 90 Color: 14.65 Primary Fermentation (# of Days & Temp): 21 Additional Fermentation: 8 weeks Secondary Fermentation (# of Days & Temp): 21 Tasting Notes: Kasteel Rouge Clone .25 lbs. Belgian Munich .125 lbs. Honey Malt .25 lbs. Belgian Biscuit 10 lbs. Premier Gold Liquid 1 lbs. Honey 2 lbs. Candi Sugar Clear .75 lbs. Invert Sugar 2 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 30 min. .5 oz. Saaz (Pellets, 5.00 %AA) boiled 2 min. 9 lb. Cherries (pureed) (not included in calculations) 1 oz. Orange Peel (dried) (not included in calculations) The above recipe is a Kasteel Bier clone with some tweaks and substitutions, based on what I want and what my LHBS had. I boiled for 90 minutes to caramelize the sugar a bit, put in the Styrian Goldings for 30 minutes along with the orange peel, and added the Saaz for the last two minutes. I plan on adding the cherries into the tertiary fermenter and letting the beer sit on that for a couple months before bottle conditioning it for 6 months. This beer should end up somewhere around 12% ABV, but I won't know how it is until July. I will definitely post up how it's doing then. |