Diablo

Source: Jim Vasta
Recipe added: 01/22/06
Email: Jim Vasta
URL: Jim Vasta

As one of my first brews, I feel this ale came out quite well. At about 9.5 % alcohol by volume, Diablo is nothing to fool around with. It has a very complex flavor with malty and fruity aromas and flavors from the Belgian Yeast. Also, it has a beautiful and creamy head with the characteristic Belgian Lace of the style. Delicious!!

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.078
Finishing Gravity: 1.008
Time in Boil: 60 minutes
Primary Fermentation: 6 days in Plastic Bucket
Secondary Fermentation: 7 days in Glass

Ingredients:

8.0 pounds Alexander's Pale Malt Extract Syrup
1 pound Belgian White Candi sugar
1/2 pound Dingeman's Carapils Malt
1 pound Dingeman's Aromatic Malt
1 pound Dingeman's Caravienne Malt
2 ounces Styrian Goldings (4.8 AA) Hop pellets (60 minutes)
1/2 teaspoon Irish Moss (Last 15 minutes)
Wyeast Liquid Yeast 1214 Belgian Abbey Ale Yeast
Corn Sugar for priming

Procedure:

Steep the Grains at 145 degrees fahreinheit for 30 minutes. Add the extract syrup, candi sugar, and bring to a boil. Add the hop pellets and set a timer for 60 minutes. With fifteen minutes left, add the irish moss. Cool, Sparge, and Pitch Yeast at about 80 degrees Fahreinheit.

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