16.75 lb (7.59 Kg) Belgian 2-row Pilsner Malt
18 oz (510 g) Belgian Cara-Munich Malt
8 oz (226 g) Belgian Aromatic Malt
7 oz (198 g) Belgian Biscuit Malt
4 oz (113 g) Belgian Special B Malt
2 oz (57 g) British Chocolate Malt
1 lb (453 g) Belgian Clear Candi Sugar
4 oz (113 g) Belgian Amber Candi Sugar
6 oz (170 g) Malto Dextrin
1 oz (28 g) Styrian Goldings @ 5.2% AA (5.2 HBU) (bittering hop)
.25 oz (7 g) German Hallertau Hersbrucker (flavor hop)
.25 oz (7 g) Styrian Goldings (flavor hop)
1 tsp (5 ml) Irish Moss
.25 oz (7 g) German Hallertau Hersbrucker (aroma hop)
.25 oz (7 g) Styrian Goldings (aroma hop)
Wyeast 1388 Belgian Strong Ale yeast (preferred) or
Wyeast 3787 Trappist High Gravity yeast
Mash 2-row pilsner malt and specialty grains at 150°F for 90 minutes. To the boil, add the Candi sugar and Malto Dextrine. Add the bittering hops at 90 minutes. Add the flavor hops and Irish Moss at 15 minutes. Add the aroma hops at 2 minutes.
Pitch yeast at 70°F (21°C). Ferment at 70-72°F (21-22°c) 7 days. Siphon into secondary and condition approximately six weeks. Pitch additional yeast into secondary 3 days before bottling.
Prime with 1.25 cups (300 ml) extra light dry malt extract boiled ten minutes in two cups of water. Condition at 70°F for about six weeks to fully carbonate.
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I haven't tried this yet, but it's on my list for a near future brew.
18 oz (510 g) Belgian Cara-Munich Malt
8 oz (226 g) Belgian Aromatic Malt
7 oz (198 g) Belgian Biscuit Malt
4 oz (113 g) Belgian Special B Malt
2 oz (57 g) British Chocolate Malt
1 lb (453 g) Belgian Clear Candi Sugar
4 oz (113 g) Belgian Amber Candi Sugar
6 oz (170 g) Malto Dextrin
1 oz (28 g) Styrian Goldings @ 5.2% AA (5.2 HBU) (bittering hop)
.25 oz (7 g) German Hallertau Hersbrucker (flavor hop)
.25 oz (7 g) Styrian Goldings (flavor hop)
1 tsp (5 ml) Irish Moss
.25 oz (7 g) German Hallertau Hersbrucker (aroma hop)
.25 oz (7 g) Styrian Goldings (aroma hop)
Wyeast 1388 Belgian Strong Ale yeast (preferred) or
Wyeast 3787 Trappist High Gravity yeast
Mash 2-row pilsner malt and specialty grains at 150°F for 90 minutes. To the boil, add the Candi sugar and Malto Dextrine. Add the bittering hops at 90 minutes. Add the flavor hops and Irish Moss at 15 minutes. Add the aroma hops at 2 minutes.
Pitch yeast at 70°F (21°C). Ferment at 70-72°F (21-22°c) 7 days. Siphon into secondary and condition approximately six weeks. Pitch additional yeast into secondary 3 days before bottling.
Prime with 1.25 cups (300 ml) extra light dry malt extract boiled ten minutes in two cups of water. Condition at 70°F for about six weeks to fully carbonate.
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I haven't tried this yet, but it's on my list for a near future brew.