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Clint Breen

CB Ghost Belgian Strong Ale



I highly recommend bottle conditioning this and letting it age a little. I conditioned the entire batch for four months in a cupboard in my study 

Nuts & Bolts 
Batch size: 18 litres 
Method: All-grain (my version was brewed on the Grainfather) 
Estimated OG: 1.070 
Estimated FG: 1.010 
Target ABV: 8% 

Mash ingredients 
4.5kg pilsner malt 
Mash at 65°C for 60 minutes then raise to 75°C for 10 minutes. 

Boil ingredients 
45g Saaz @ 50 min 
28g Styrian Goldings @ 15 min 
500g clear candi sugar @ 10 min 
300g table sugar @ 10 min
Ferment ingredients 
White Labs (WLP570) 
Ferment at 20°C. Patience is the secret here – it takes forever to ferment out. And I mean forever – like three weeks plus.