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Old 02-21-2011, 04:21 AM   #1
DannPM
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Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3522 Belgian Ardennes   
Yeast Starter: 1 Liter   
Additional Yeast or Yeast Starter: 2-3 Cups of Batch's Wort 3 Hours Prior to Pitching   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.013   
IBU: 34   
Boiling Time (Minutes): 90   
Color: 9 SRM   
Primary Fermentation (# of Days & Temp): 12   
Additional Fermentation: Bottle Conditioning for 7 Days, Cold Conditioning for 4 Days   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: A balance of malt of bitterness with a distinct Belgian flavor. Extremely Drinkable.   



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Old 02-21-2011, 04:22 AM   #2
DannPM
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Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts


7 pounds Weyermann Pilsner
1 pound Belgian Aromatic
2 ounces Belgian Biscut
1 ounce Belgian Special B

0.5 Ounces Magnum 13.1% AAU @ 60
0.5 Ounces Hallertau Mittelfruh 4.2% AAU @ 15
1 Tab Whirflock @ 15 minutes

Primed with 0.75 cups of Table Sugar to 3 Volumes.
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Old 07-05-2014, 09:05 PM   #3
JohnnyHaywire
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Feb 2012
Chicago, IL
Posts: 3


Thanks for putting this up! I'm going to give this one a go tomorrow. Picked up the ingredients today but had to substitute Belgian Pilsner (No Weyermann Pilsner at Brew and Grow) and may have to increase the Hallertau Mittelfruh as the AAU on it is only 2.7%, but from what I've read, maybe not since it's a later addition hop?

Planning to mash at 151 F.

 
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