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Old 03-29-2011, 09:18 PM   #1
Feb 2011
Brooklyn, NY
Posts: 183
Liked 6 Times on 5 Posts

Recipe Type: All Grain   
Yeast: Wyeast 3522 Belgian Ardennes   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.080   
Final Gravity: 1.020   
IBU: 28   
Boiling Time (Minutes): 60   
Color: 12 SRM   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Like a Belgian Doppelbock...   

I ran out of everything but Munich malt, and this was the result. This is the simplest, and by all accounts, one of the most delicious brews I've made. Proof that a recipe doesn't have to be complicated to be great!

Belgian Amber Strong Ale

5 gallon batch, 60 minute boil


12 lbs. Dark Munich Malt (10L)
2 lbs. Corn Sugar (Dextrose)


1 oz. Northern Brewer @ 60 Minutes


Wyeast 3522 Belgian Ardennes (Pitched onto a cake from a Belgian Pale.)

Fermentation times:

Primary: 1 Week @ 68 Degrees
Secondary: 1 Week @ 68 Degrees
Bottle Condition: 1 Month @ 68 Degrees


I did a single infusion mash at 152 for 60 minutes.


OG: 1.080
FG: 1.020
ABV: 8%
IBUs: 28

Big malt, dark fruit, cotton candy, crisp and smooth. Kind of like a Belgian Doppelbock...
Beauty is in the eye of the beer holder.

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Old 03-29-2011, 11:12 PM   #2
Nateo's Avatar
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts

"Proof that a recipe doesn't have to be complicated to be great!"

+1 to that
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite:

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