Recipe Type: Extract
Yeast: wyeast 1762 Blegian Abey II or wyeast 3522 belgian ardennes
Yeast Starter: na
Additional Yeast or Yeast Starter: na
Batch Size (Gallons): 5
Original Gravity: 1.067
Final Gravity: 1.016
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: util complete
Secondary Fermentation (# of Days & Temp): 21
Tasting Notes: na
heat 1 gal. water to 155 degrees F add:
4 oz. Belgian Biscuit malt
4 oz. Belgian Aromatic malt
4 oz. German Munich malt
2 oz. Honey malt
heat and steep at 150 degrees F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gal. of 150 deg F water. Bring to boil, remove from heat and add:
7.25 lbs. Muntons Extra Light Malt extract
8 oz. Belgian clear Candi sugar
2 oz. Malto Dextrin
3/4 oz Pride of Ringwood @ 9.3% AA (7 HBU (bittering hop)
add water until total volume in brew pot is 2.5 gals. Boil 45 mins. then add:
1/2 oz. Styrian Goldings (flavor hop)
1 tsp. Irish moss
boil 15 mins. remove. chill. strain into fermenter, add water to 5 1/8 gallons(19.5 liters) when wort is lebow 70 degs F pithc yeast
1st choice: Wyeast 1762 Belgian Abbey II - ferment a 68-72 degrees
2nd choice: Wyeast 3522 Belgian Ardennes - ferm 68-72 degs
ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.
1/2 cup corn sugar and 1/3 cup belgianclear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated
mash 2.5 lbs. Belgian 2-row Pilsner malt and the specialty grains at 150 degrees for 90 mins. then follow extract recipe ommitting 2 lbs. of Muntons Exra Light Dry Malt at begginning of the boil.
mash 11.75 lbs. Belgian 2-row Pilsner malt with the specialty grains at 152 degs F for 90 mins. Add 4.7 HBU (33% less than extract recipe) of bittering hops for 90 minutes of the boil. Add belgian sugar, irish moss and flavor hops as indicated above.
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