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Griffon Rousse McAuslan Clone

Griffon Rousse McAuslan Clone

Belgian Dark Strong Ale : All Grain : 26 L

bersim

Good

January 13, 2014 at 08:29pm

0.0/5.0 0 ratings

Ingredients (All Grain26 L)

  • 3.5 kg Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • .650 kg White Wheat Malt; Canada Malting

    White Wheat Malt; Canada Malting

    Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.

  • .400 kg Crystal 40; Great Western

    Crystal 40; Great Western

    A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

  • .300 kg Amber Malt; Bairds Malt

    Amber Malt; Bairds Malt

    This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required. The material is manufactured by roasting kilned malt - a Lager malt of good modification is best - progressively raising the temperature of the material from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.

  • .075 kg Roast Barley; Bairds Malt

    Roast Barley; Bairds Malt

    This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

  • .025 kg Black Malt; Bairds Malt

    Black Malt; Bairds Malt

    This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.

  • .075 kg Chocolate Malt; Bairds Malt

    Chocolate Malt; Bairds Malt

    This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.

  • 20 g Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 20 g Fuggle - 4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • WYeast 1187 Ringwood Ale™

    WYeast 1187 Ringwood Ale™

    Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.041 1.075 - 1.110
Terminal Gravity: 1.007 1.010 - 1.024
Color: 19.4 SRM 12 - 22
Alcohol: 4.3% ABV 8.00% - 11.00%
Bitterness: 16.2 IBU 20.00 - 35.00

Discussion

mikfir

Strong Ale?????

2014-01-15 3:52pm

This doesn't come close to a Belgian Strong

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