- Recipe Type
- All Grain
- Yeast
- Wyeast 3522 Belgian Ardennes
- Yeast Starter
- 2 liters
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.078
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 82
- Color
- 3.8
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- .
Grain
13 lbs Pilsner (2 Row) Belgian
4.0 oz Aromatic Malt
1 lbs Cane (Beet) Sugar
Hops
28.00 g Horizon [12.00 %] - Boil 60.0 min
14.00 g Amarillo Gold [8.20 %] - Boil 20.0 min
14.00 g Centennial [9.50 %] - Boil 20.0 min
42.50 g Amarillo Gold [8.20 %] - Boil 10.0 min
42.50 g Centennial [10.00 %] - Boil 10.0 min
28.00 g Amarillo Gold [8.20 %] - Boil 0.0 min
28.00 g Centennial [10.00 %] - Boil 0.0 min
Mash at 151
Start fermentation at 65, bumping up a degree a day until 75.
I've never felt compelled to share a recipe as I usually lose interest while trying to tweak it from really really good to great. This one is a beer that I've brewed a few times without changing anything, and I can't think of anything I would change. Pretty basic grain bill from some tripel that I brewed awhile ago (probably from brewing classic styles, but I've misplaced that book so I can't verify) along with a hop schedule that has much of the IBU contribution coming late. Belgian Ardennes because that's what I bought.
What resulted was a really nice balance between the American hops and the Belgian character. To me it's a lot more drinkable than a beer at 8.5% ABV should be.
13 lbs Pilsner (2 Row) Belgian
4.0 oz Aromatic Malt
1 lbs Cane (Beet) Sugar
Hops
28.00 g Horizon [12.00 %] - Boil 60.0 min
14.00 g Amarillo Gold [8.20 %] - Boil 20.0 min
14.00 g Centennial [9.50 %] - Boil 20.0 min
42.50 g Amarillo Gold [8.20 %] - Boil 10.0 min
42.50 g Centennial [10.00 %] - Boil 10.0 min
28.00 g Amarillo Gold [8.20 %] - Boil 0.0 min
28.00 g Centennial [10.00 %] - Boil 0.0 min
Mash at 151
Start fermentation at 65, bumping up a degree a day until 75.
I've never felt compelled to share a recipe as I usually lose interest while trying to tweak it from really really good to great. This one is a beer that I've brewed a few times without changing anything, and I can't think of anything I would change. Pretty basic grain bill from some tripel that I brewed awhile ago (probably from brewing classic styles, but I've misplaced that book so I can't verify) along with a hop schedule that has much of the IBU contribution coming late. Belgian Ardennes because that's what I bought.
What resulted was a really nice balance between the American hops and the Belgian character. To me it's a lot more drinkable than a beer at 8.5% ABV should be.
