Source: dan raphael
Recipe added: 11/29/98
Takes time and could be very foamy. Next time I'm recharging the yeast when I rack and re-pitching.
tastes fine ven when young but gets definite esters in 8 months.
maybe add something to clarify.
Recipe type: Extract
Batch Size: 6 gal
Starting Gravity: 1.106
Finishing Gravity: .034
Time in Boil: 1 hr
Primary Fermentation: 2 weeks
Secondary Fermentation: 7 weeks
- 14# light syrup, 1# amber dry,
- 1# golden brown sugar, 1/2# corn sugar
- 4 oz. eroica + 1 oz cascade boil
- 1# crystal malt
- 1/2 cascade flavor
- 1 oz mt hood aroma; 1 oz cascade dry hop
- 4 0z gypsum
- Wyeast 1388 (Belgian Strong)
Make yeast starter couple day or two ahead.
crack crystal malt & bring to boil, strain.
use standard procedures to boil malts & hops. add flavor hops after 50 minutes. after hour turn off heat, add aroma & let steep 5 minutes. add dry hop to fermenter. pour in strained wort.
rack after 2 weeks.
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