STYLE: Belgian Strong Ale

OG RANGE: 1.075 – 1.110
FG RANGE: 1.019 – 1.028
IBU RANGE: 20 – 35
COLOR RANGE: 12 – 20

GRAINS
Gambrinus Pilsner Malt
Amount (lbs): 6.803850

US Munich 10L Malt
Amount (lbs): 1.360770

US Aromatic Malt
Amount (lbs): 0.453590

US Caramel Munich 60L Malt
Amount (lbs): 0.453590

Belgian Special B
Amount (lbs): 0.453590

US White Wheat Malt
Amount (lbs): 0.226795

German Melanoidin Malt
Amount (lbs): 0.226795

Sugar – White Sugar/Sucrose
Amount (lbs): 0.453590

MASH
153/60 @ 0.000000 min

BOIL TIME: 90

HOPS
German Hallertauer Hersbrucker
Amount: 0.068607 @ 60
60 Min From End

YEAST
Wyeast 1388-Belgian Strong Ale
Attenuation: 75.000000

PRIMARY TEMP (C): 20.000000

NOTES: Raise ferment temp to 72 over last third of fermentation