All Grain Yeast:
Wyeast 3522 Belgian Ardennes Yeast Starter:
None Additional Yeast or Yeast Starter:
None Batch Size (Gallons):
5 Original Gravity:
1.080 Final Gravity:
28 Boiling Time (Minutes):
12 SRM Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
7 Tasting Notes:
Like a Belgian Doppelbock...
I ran out of everything but Munich malt, and this was the result. This is the simplest, and by all accounts, one of the most delicious brews I've made. Proof that a recipe doesn't have to be complicated to be great!
Belgian Amber Strong Ale
5 gallon batch, 60 minute boil
12 lbs. Dark Munich Malt (10L)
2 lbs. Corn Sugar (Dextrose)
1 oz. Northern Brewer @ 60 Minutes
Wyeast 3522 Belgian Ardennes (Pitched onto a cake from a Belgian Pale.)
Primary: 1 Week @ 68 Degrees
Secondary: 1 Week @ 68 Degrees
Bottle Condition: 1 Month @ 68 Degrees
I did a single infusion mash at 152 for 60 minutes.
Big malt, dark fruit, cotton candy, crisp and smooth. Kind of like a Belgian Doppelbock...