All Grain Yeast:
WLP570 Yeast Starter:
1L Additional Yeast or Yeast Starter:
S-04 Batch Size (Gallons):
3 Original Gravity:
1.072 Final Gravity:
22 (Rager) Boiling Time (Minutes):
4 (SRM) Primary Fermentation (# of Days & Temp):
7 (see notes) Secondary Fermentation (# of Days & Temp):
14 @ 32 deg Tasting Notes:
On-the-money clone for this award winning Belgian Strong.
Beet Sugar 1.00 lb, Sugar, Other
Pilsener (Belgian) 6.50 lb, Grain, Mashed
Styrian Golding 0.75 oz, Pellet, 60 minutes
Saaz 0.50 oz, Pellet, 15 minutes
Coriander Seed 7.20 grams, Spice, 10 min
Ginger 2.40 grams, Spice, 10 min
Paradise 2.40 grams, Spice, 10 min
Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.
10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.