Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > Quack Belgian Ale

Reply
 
LinkBack Thread Tools
Old 04-25-2007, 05:53 PM   #1
mbreen01
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Location: Grand Junction
Posts: 132
Default Quack Belgian Ale

Recipe Type: Extract
Yeast: Wyeast 1762 Belgian Abbey ale II
Batch Size (Gallons): 5
Original Gravity: 1.088
Final Gravity: 1.017
IBU: 25
Boiling Time (Minutes): 60
Color: 15
Primary Fermentation (# of Days & Temp): 10 days at 72 deg
Secondary Fermentation (# of Days & Temp): 14 days at 68 deg

Crush and steep in 1 gallon of 150F water for 20 minutes:

5 oz US Munich malt (I didn't have German Munich available)
5 oz Belgian Special B malt
3 oz Belgian Aromatic malt

Strain the grain water into your brew pot. Sparge the grains with ½ gallon water at 170oF. Add water to the brew pot for 2.5 gallons total volume. Bring the water to a boil, while stirring add:

8.5 lbs M&F light DME
1.5 lbs Belgian clear candi sugar
3/4 oz Northern Brewer @ 6.5% AA (bittering hops)

Boil for 45 minutes, and then add:

1 tsp Irish moss
1 oz Styrian Goldings (flavor hops)

Boil for 12 minutes, and then add:

¼ oz Northern Brewer (aroma hops)
¼ oz Czech Saaz (aroma hops)

Boil for 3 minutes, remove pot from stove, and cool for 5-10 minutes with wort chiller (remember to add the wort chiller to brew pot with 20 minutes boil time remaining). Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort temperature is under 80F, pitch yeast.

Wyeast’s 1762 Belgian Abbey Ale II yeast (ferment at 70-73F)

Ferment in the primary fermenter 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:

1 ¼ cp M&F extra-light DME

__________________
Primary: patiently waiting
Secondary: empty, DOPE!
Bottled but green: it's all drinkable!
On tap & enjoying: Honey Wheat; Cheese's Caramel Cream Ale
Gone with a belch: Bock Talkit; Three Kings Better Bitter; Quake & Bake Oatmeal Stout; High Altitude Pale Ale
On deck: Garbage Pale Ale; Honey Wheat
mbreen01 is offline  
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 03:44 PM   #2
spw98k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Long Island, NY
Posts: 10
Default


is this considered a double?

__________________
Primary: Empty
Primary: Empty
Conditioning: Empty
Ready to drink: None
Next Up: India Pale Ale and Bavarian Hefeweizen
spw98k is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recommendations for Wyeast 3522 Belgian Ardennes in Belgian Pale Ale? LeeF Recipes/Ingredients 3 03-29-2011 06:06 AM
Applicability of Belgian Candi Syrup to Non-Belgian Brews? Pelikan Recipes/Ingredients 5 06-02-2010 07:31 PM
Belgian Beer to Celebrate the Belgian Grand Prix Rook General Beer Discussion 5 12-23-2009 11:42 PM
How does this Belgian Dark Strong (or Belgian Black?) look? syd138 Recipes/Ingredients 24 08-06-2009 07:40 PM
Belgian Candi rocks vs Soft Belgian Candi sugar (granular)? mgo737 Recipes/Ingredients 1 07-11-2009 10:39 PM



Newest Threads

LATEST SPONSOR DEALS