Cubslover
Well-Known Member
Belgian ales are somewhat of a mystery to me, I read around and peiced together what I thought was a good recipe. Sorry for so many "recipe" threads. I don't have a local Homebrew store so I am looking to order for my next few batches.
6lb Briess Munich LME (50% Munich/50% base)
1.5lb Belgian Candi Brown Syrup (too much?)
2lb Maris Otter
8oz CaraMunich 20
1oz Hallertau (4.4%AA) - 60min
1oz Hallertau (4.4%AA) - 10min
Wyeast Belgian Ardennes Activator
1.065 OG
1.017 FG
6.4% ABV
20 IBU
The only thing I doubt is the amount of hops. With that sugar, I thought of adding another 1oz of Hallertau somewhere in there to balance out the sweetness.
6lb Briess Munich LME (50% Munich/50% base)
1.5lb Belgian Candi Brown Syrup (too much?)
2lb Maris Otter
8oz CaraMunich 20
1oz Hallertau (4.4%AA) - 60min
1oz Hallertau (4.4%AA) - 10min
Wyeast Belgian Ardennes Activator
1.065 OG
1.017 FG
6.4% ABV
20 IBU
The only thing I doubt is the amount of hops. With that sugar, I thought of adding another 1oz of Hallertau somewhere in there to balance out the sweetness.