Brewed: TFM Grand Cru - 06/10/2008

TFM Grand Cru

18-E Belgian Dark Strong Ale

Author: Steve Tindall

Size: 18.96 L

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 257.6 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.075 - 1.110)

Terminal Gravity: 1.019 (1.010 - 1.024)

Color: 18.82 (12.0 - 22.0)

Alcohol: 7.61% (8.0% - 11.0%)

Bitterness: 29.7 (20.0 - 35.0)

Ingredients:

120 g Amber Malt
900 g Munich Malt
230 g Caramunich® TYPE I
380 g Dark Crystal Malt 250ebc
230 g Torrified Wheat
3.0 kg Liquid Light Extract
250 g Candi Sugar Clear
250 g Dark Brown Sugar
30 g Hallertau (4.2%) - added during boil, boiled 60 min
30 g Styrian Goldings (4.6%) - added during boil, boiled 30 min
1.0 tsp Irish Moss - added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10.0 min
1.0 ea White Labs WLP500 Trappist Ale

Ambient Air: 21.11 °C

I have not fermented this yet. I transfered the near boiling wort to a 17L cube and sealed it. I will probably ferment next week using Wyeast #1214 Belgian Ale Yeast.

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