ReverbbqBrew
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This recipe is based on Jamil Zainasheff’s clone of De Koninck in BYO. Dekoninck is the daily beer of the people of Antwerp and truly one of my all-time faves. The Mt. Hood hops in my recipe aren’t to style, but they’ve been resonating in all my thirst quenchers lately, like autumn leaves floating in a pool, wavering among the reflections of the stormclouds up above. Plus, the Kent Goldings Jamil suggests are all but extinct in my area these days.
Lange Wapper
(Antwerp Pale Ale)
5 gallons (all-grain)
OG = 1.053
FG = 1.013
IBU = 29
SRM = 8
ABV = 5.3%
Ingredients
10 lb Pilsner Malt
10 oz Caramunich Malt (60 Lovibond)
4 oz Biscuit Malt (25 Lovibond)
1.5 oz Mount Hood 5% a.a. pellet hops (60 min)
.5 oz Mount Hood 5% a.a (0 min)
Wyeast 3655 (Belgian Schelde) Yeast
Mash at 152. Boil the wort for ninety minutes, but start adding hops at sixty. Adjust your runoff size accordingly.
Lange Wapper
(Antwerp Pale Ale)
5 gallons (all-grain)
OG = 1.053
FG = 1.013
IBU = 29
SRM = 8
ABV = 5.3%
Ingredients
10 lb Pilsner Malt
10 oz Caramunich Malt (60 Lovibond)
4 oz Biscuit Malt (25 Lovibond)
1.5 oz Mount Hood 5% a.a. pellet hops (60 min)
.5 oz Mount Hood 5% a.a (0 min)
Wyeast 3655 (Belgian Schelde) Yeast
Mash at 152. Boil the wort for ninety minutes, but start adding hops at sixty. Adjust your runoff size accordingly.