I went to the LHBS to get the ingredients for the following:
Ingredients
6.6 lbs. Muntons light malt extract syrup
0.5 lbs. Muntons light malt extract powder
2 lbs. light candi sugar
6.5 AAU Styrian Golding hops (bittering hop)
(1.25 oz. of 5.25% alpha acid)
1.75 AAU Saaz hops (bittering hop)
(0.5 oz. of 3.5% alpha acid)
1 tsp. Irish moss
1 oz. dried ginger root
1 oz. bitter orange peel
White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
O.75 cups corn sugar (for priming)
Due to the hop shortage I ended up substituting Willamette fro the Styrian (the guy there said to use 1.5 oz) and Spalt to replace the Saaz. Does this sound OK? Will it be way off?
Also, I read in a previous thread a half ounce of fresh ginger will work so I'm going to go with that.
They were also out of candy sugar but judging form previous threads this seems pretty easy to make.
How did this recipe turn out for anyone else? Thanks in advance for any and all replies.
D
Ingredients
6.6 lbs. Muntons light malt extract syrup
0.5 lbs. Muntons light malt extract powder
2 lbs. light candi sugar
6.5 AAU Styrian Golding hops (bittering hop)
(1.25 oz. of 5.25% alpha acid)
1.75 AAU Saaz hops (bittering hop)
(0.5 oz. of 3.5% alpha acid)
1 tsp. Irish moss
1 oz. dried ginger root
1 oz. bitter orange peel
White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
O.75 cups corn sugar (for priming)
Due to the hop shortage I ended up substituting Willamette fro the Styrian (the guy there said to use 1.5 oz) and Spalt to replace the Saaz. Does this sound OK? Will it be way off?
Also, I read in a previous thread a half ounce of fresh ginger will work so I'm going to go with that.
They were also out of candy sugar but judging form previous threads this seems pretty easy to make.
How did this recipe turn out for anyone else? Thanks in advance for any and all replies.
D