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