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!!


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



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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