• 7 ½ lbs Pale Liquid Malt Extract
• ¾ lb Crystal 40 Malt
• ¼ lb Belgian Special B Malt
• 1 lb Belgian Dark Candi Sugar
• 1 ½ oz Fuggle Pellet Hops (Bittering)
• ½ oz Fuggle Pellet Hops (Aroma)
• 1 Vial of White Labs 500 Trappist Ale Yeast
• ¾ c Corn Sugar (Priming)
1. Fill brew pot with 2 – 3 gallons of cool water. Turn the heat on and bring the water to 160° F. Remove the brew pot from the heat and place specialty grain bag in the pot. Allow grains to steep for 30 minutes.
2. Remove specialty grains from the brew pot. Allow the grains to drain, avoid squeezing.
3. Add the malt extract to the water. Stir the extract until it is completely dissolved.
4. Place the brew pot back on the heat and bring the wort to a rolling boil.
5. Add 1 ½ oz of Fuggle Pellet Hops (Bittering) for 60 minutes.
6. Add 1 lb Belgian Dark Candi Sugar with 15 minutes left in boil (45 Minutes after adding the bittering hops).
7. Add ½ oz of Fuggle Pellet Hops (Aroma) with 5 minutes left in boil (55 minutes after adding the bittering hops).
8. After 60 minutes of boiling remove brew pot from heat and cool the wort in an ice bath in your sink.
9. Add 2 gallons of cool water to the primary fermenter.
10. Add wort to the primary fermenter.
11. Top of wort to just over 5 gallons with cool water.
12. Aerate the wort by stirring for 5 minutes.
13. Take Original Gravity reading and record it.
14. When wort is at or below 80° F pitch the yeast.
15. Seal the primary fermenter with lid (for buckets) then attach the airlock half filled with sanitizing solution.
Fermentation should be completed within 10-14 days.
16. Take and record Final Gravity.
17. Bring 16 oz of water to boil and add ¾ c Corn Sugar (Priming). Stir and simmer for 10 minutes.
18. Add the priming solution to the sanitized bottling bucket.
19. Siphon the beer out of the primary fermenter on to the priming solution.
20. Bottle the Beer!
Looks like a great recipe. I have a washed Wyeast Belgian Ardennes. Think this might be a good sub?
I just read up a little on that yeast strain and it sounds like it would work well. I would probably ferment in the low 70's because I like a lot of the characteristics yeasts get at that range, but that is of course up to you and your preferences. Let me know if you end up going with this recipe or something like it!
Erie, have you got around to brewing this yet? I hope it turns out great for you. I am going to brew it, or a slight variation, again soon and am curious as to how your yeast selection works out for you.
I'm waiting on Midwest to ship the CORRECT order, they sent crystal 80L and unfortunately, I didn't notice until I was ready to brew last week.
That is frustrating. At least you noticed before you brewed. I hope your correct order arrives quickly.
Erie, how is it coming along?
Sorry Surfer, I forgot to keep you updated...
I brewed this right before the start of July and cracked my first at a neighbor's party this past weekend.
I candied my own sugar and brewed exactly as your recipe ordered. ... http://www.homebrewtalk.com/wiki/ind...ke_Candi_Sugar
It was received with mixed results. I personally enjoyed it along with a friend who just returned from Belgium on military business. The women and a few men drank it but complained of the clove taste (DAMN YEAST). I still have a case left and I plan to enjoy them throughout the rest of the summer. I'd love to try this again but with the White Labs Trappist Yeast. Great recipe, wrong yeast.
Edit: I forgot to mention that I knew a guy that played for the Sabres that was from HB named John Blue.
At least you enjoyed it. Not all flavors are for everyone. I personally appreciate my yeast flavors kind of on the heavy side in this style, where others may only like hints of the esters. Right now I am trying out WLP530 Abbey Ale yeast in a specialty beer I brewed yesterday, it says it has less fruity character than the 500 I used. Some people might enjoy that one even more in that case.
I think next time I make a recipe with candi sugar I will try that recipe, that will save me a few bucks. I am glad you enjoyed the recipe though. I might make some tweaks to it next time I brew it. I was think of using 8 oz of Special B, when you said you got the 80L by mistake that got me thinking... so I might try that in 8 oz instead of the 40, and using about 4 oz of aromatic malt. Who knows, maybe a pinch of chocolate malt just to be different.
And that is cool about John Blue, I used to play hockey as a kid so we may have played in the same rink(different era's though).
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