Kasteel Rouge

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.