Recipe Type: All Grain
Yeast: Wyeast 3522 Belgian Ardennes
Yeast Starter: Lazy this time, used two packs
Additional Yeast or Yeast Starter: N/a
Batch Size (Gallons): 5.5 Gallons
Original Gravity: 1.053
Final Gravity: 1.004
IBU: 35
Boiling Time (Minutes): 90
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 4 days, pitched 66, rode to 76
Additional Fermentation: Kegged after roughly three weeks
Secondary Fermentation (# of Days & Temp): N/a
Tasting Notes: See Below



11 lbs Weyermann Bohemian Pilsner
1 lb Castle Caravienne

1.2 Ounces Perle 6.5% AAU @ 90
1 Tab Whirflock @ 15 minutes
1.5 tsp Ounces Cumin Power @ 10
0.15 Ounces Coriander Seed Crushed @ 10
0.15 Ounces Caraway Seed Crushed @ 10
0.6 TSP Wyeast Yeast Nutrient 10 Mins

* NOTES: used 4 gallons of water from Walmst Drinking gallons

Wyeast 3522 Belgian Ardennes
Source: 2 Smack Packs
Starter: No

Pitching Temp: 66
Finishing Temp: 76
Temp Timeframe: 4 days


Mashed 3 Gallons @ 131 for 15 Minutes
Infused 3 Gallons @ 148 for 75 Minutes
Batch Sparged 2 gallons @ 170 for 15 mins

Primed with Kegged to 3 volumes 6.3% Abv

Look: Dark Gold to light orange, large head that eventually reduces down to a soapy ring that provides decent, but soapy, lacing

Aroma: Spicy, light Belgian style esters, faint smell of caramel

Taste: Very spicy, strong maltiness that is soft and flowing, corriander in the foreground (but not identifiable if I did not know), caraway somewhere melding in with the caramel that is present but an undertone to the maltiness.

Mouthfeel: Light mouthfeel but not at all watery. High carbonation and low FG make this feel like it is evoprating off your tongue

Drinkability: Pretty drinkable, a solid Belgian Pale Ale