- Recipe Type
- All Grain
- Yeast
- Wyeast Ardennes
- Yeast Starter
- Wyeast Smack pack
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1075
- Final Gravity
- 1015
- Boiling Time (Minutes)
- 90
- IBU
- 7
- Color
- Golden
- Primary Fermentation (# of Days & Temp)
- 1 week
- Secondary Fermentation (# of Days & Temp)
- 1 week
- Tasting Notes
- Malty, spicy and a hint of smoke
I've been working this beer clone for a couple of years now. In side by side tests with the original I find theirs is drier and has a tang to it that mine hasn't. I think theirs may come from a larger addition of sugar. Most people prefer mine to the original. Something to be said for fresh beer.
16 lbs lager malt
1.1 lbs white syrup
1 oz Spalt or Perle in the boil
.5 Hallertau at 30
3/4 oz Saaz at 5
.4 oz crushed coriander seed at the end of the boil
This beer should be fermented at a high temperature. Living in a temperate part of the world I often have to resort to a brew belt to up the temp.
This is a favorite of mine and one I try to keep on tap as a standard. It is fine to drink young and is usually good after just a week or so in the keg.
It changes over time, dries out and becomes more like an aperitif. An uncomplicated recipe that produces a beer of great complexity.
16 lbs lager malt
1.1 lbs white syrup
1 oz Spalt or Perle in the boil
.5 Hallertau at 30
3/4 oz Saaz at 5
.4 oz crushed coriander seed at the end of the boil
This beer should be fermented at a high temperature. Living in a temperate part of the world I often have to resort to a brew belt to up the temp.
This is a favorite of mine and one I try to keep on tap as a standard. It is fine to drink young and is usually good after just a week or so in the keg.
It changes over time, dries out and becomes more like an aperitif. An uncomplicated recipe that produces a beer of great complexity.