Forbidden Fruit

Recipe Notes: Steve Parfitt submits this winning recipe from the July competition. He entered it as a Strong Belgian Ale, and it scored 31.7 pts.

Recipe Specifications

Batch Size (Gal):	5
OG:	1.089
FG:	1.012
SRM:	13
IBU:	28
Boil Time imin)	60
Efficiency (%)	80

Grains & Adjuncts

Grain	Amt	Pct
Pilsner Malt	12 lbs	81.7%
CaraMunich 75 Malt	0.38 lbs	2.6%
Special B Malt	0.5 lbs	3.4%
Biscuit Malt	0.31 lbs	2.1%
Wheat Malt	0.5 lbs	3.4%
Gimps Golden Syrup	1 lbs	6.8%

Hops

Hop Name	Amt	AA (%)	Time (min)
Wye Challenger (Plug)	0.75	8.3	60
Styrian Goldings (whole)	1	2.7	15
Styrian Goldings (Pellet)	0.25	4	5

Additional Ingredients

0.15 oz Irish Moss 15 min 0.05 oz Coriander Seed 0 min

Yeast

Wyeast 1214 Belgian Ale Yeast

Process Details

1.75 qts per lb

135°F for 10 min

149°F for 90 min

Fermentation Details

Fermented 2 weeks at 70°F

Racked to secondary for two weeks, racked to corny keg and refrigerated for two weeks at 35psi.

Brewers Notes

Gimps Golden Syrup was corn sugar inverted with some phosphoric acid, and slightly caramelized.