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Old 05-20-2008, 09:17 PM   #1
chefg1124
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Feb 2007
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does anyone have a recipie for an extract version?



 
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Old 05-21-2008, 03:43 PM   #2
svraines
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Feb 2008
Madison, WI
Posts: 63
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I would go for something like this to keep it simple.

7+ lbs Pils LME (or pale LME)
0.75 lbs cane sugar

for SG of around 1.060

8 to 10 HBUs of Styrian Goldings at 60 min
0.5 oz Saaz at 10-15 min

for IBU of 30-40

You could steep a little bit of something like CaraMunich/CaraAmber, but it would be less than say 6oz so it might be more trouble than it is worth.

Use a belgian yeast you like, I have only tried Wyeast 1762 at cool temperatures (65) or high temperatures (75-80). I am not thrilled with it, but it is alright. However, don't let it ferment too hot because you can get some hot alcohol that will take a long time to mellow. This beer needs a while to round out in the bottle.
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Conditioning: Munich Dunkel, Belgian Amber
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Old 05-21-2008, 04:10 PM   #3
zoebisch01
 
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Nov 2006
Central PA
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I think Leffe may have some Wheat in it and some Crystal 10.
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