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Quack Belgian Ale

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mbreen01

Well-Known Member
Joined
May 3, 2006
Messages
136
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Location
Grand Junction
Recipe Type
Extract
Yeast
Wyeast 1762 Belgian Abbey ale II
Batch Size (Gallons)
5
Original Gravity
1.088
Final Gravity
1.017
Boiling Time (Minutes)
60
IBU
25
Color
15
Primary Fermentation (# of Days & Temp)
10 days at 72 deg
Secondary Fermentation (# of Days & Temp)
14 days at 68 deg
Crush and steep in 1 gallon of 150F water for 20 minutes:

5 oz US Munich malt (I didn't have German Munich available)
5 oz Belgian Special B malt
3 oz Belgian Aromatic malt

Strain the grain water into your brew pot. Sparge the grains with ½ gallon water at 170oF. Add water to the brew pot for 2.5 gallons total volume. Bring the water to a boil, while stirring add:

8.5 lbs M&F light DME
1.5 lbs Belgian clear candi sugar
3/4 oz Northern Brewer @ 6.5% AA (bittering hops)

Boil for 45 minutes, and then add:

1 tsp Irish moss
1 oz Styrian Goldings (flavor hops)

Boil for 12 minutes, and then add:

¼ oz Northern Brewer (aroma hops)
¼ oz Czech Saaz (aroma hops)

Boil for 3 minutes, remove pot from stove, and cool for 5-10 minutes with wort chiller (remember to add the wort chiller to brew pot with 20 minutes boil time remaining). Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons. When the wort temperature is under 80F, pitch yeast.

Wyeast’s 1762 Belgian Abbey Ale II yeast (ferment at 70-73F)

Ferment in the primary fermenter 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:

1 ¼ cp M&F extra-light DME
 
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