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Old 07-18-2012, 03:40 AM   #1
godofcheese
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Default Multiple - Belgian Session ale

Recipe Type: Partial Mash
Yeast: Wyeast 3787 - Trappist High Gravity
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.008
IBU: 28
Boiling Time (Minutes): 60
Color: 3.1
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: Very light and easy drinking.

I was looking for a simple to make and refreshing belgian single for the summer. This one has worked out great. It is very light in color with a nice belgian yeast flavor coming through in both the nose and the taste. The acid malt kinda cleans things up in the end and makes it great after or while doing some yard work. Overall, I will be brewing this one yearly.


Batch Size (G): 5.0
Total Grain (lb): 8.000
Total Hops (oz): 1.50
Original Gravity (OG): 1.054 (°P): 12.6
Final Gravity (FG): 1.008 (°P): 2.3
Alcohol by Volume (ABV): 5.56 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 28.8 (Average)

Grain Bill
----------------
5.000 lb Liquid Malt Extract - Extra Pale (62.5%)
1.500 lb Pilsner (18.75%)
1.000 lb Jaggery (12.5%)
0.250 lb Acidulated Malt (3.12%)
0.250 lb Wheat Malt (3.12%)

Hop Bill
----------------
0.50 oz Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Hersbrucker Pellet (2.8% Alpha) @ 5 Minutes (Boil) (0.2 oz/Gal)

Yeast
----------------
Wyeast 3787 - Trappist High Gravity

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Old 07-18-2012, 03:44 AM   #2
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For an all grain batch, just swap out the extract for 6 more pounds of Pilsner!

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