Reddish Brown Belgian Ale
Source: Bob Tisdale
Recipe added: 01/28/98
I just bottled this a few days ago so I can't comment on the taste or how long it will need to age. I sampled some at bottling and it was pretty good; I think it will be ready to drink after conditioning. The extra time in the secondary helped to age it. Everyone said the kitchen smelled real fruity, like raspberries, when I bottled it.
Recipe type: Partial Mash
Batch Size: 5 gal.
Starting Gravity: 1.056
Finishing Gravity: 1.010
Time in Boil: 75 min
Primary Fermentation: 14 Days
Secondary Fermentation: 21 Days
Additional Fermentation: 14 Days conditioning
- 6 lbs Muntons Light DME
- 1 lb Muntons Wheat DME
- 2 lbs Aromatic malt
- 1 lb Cara Pils
- 1.5 oz Perle Hops @%AA 25 IBU (boil)
- 1 oz Saaz (finish)
- 1 tsp Irish Moss
- Wyeast Belgian White Beer Yeast
Use a 3 stage mash for the grain to reduce the starch and protein. Sparge the grains in enough water to bring total volume to 3 gallons. Add malt and boil for 15 minutes. Add hops and boil for 1 hour. Add Irish Moss last 15 minutes. Remove from heat, add finish hops, let stand for 10 minutes, and remove hops. Cool. Pour into primary bucket and bring volume to 5 gals. Aerate and pitch yeast @ 70 F.
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