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Belgian Ale

Brewer: Kathryn and Larry Moss Email: uniqueart@nwinfo.net
Beer: Belgian Ale Style: Belgian Ale
Type: All grain Size: 5 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 23 IBU
OG: 1.055 FG: 1.010
Alcohol: 5.8% v/v (4.5% w/w)
Water: Yakima City water pH=6.8
Grain: 7 lb. 8 oz. German Pilsner
12 oz. Wheat malt
8 oz. German Munich
8 oz. Belgian CaraVienne
Mash: 80% efficiency
Mash 3 # grain in 1 gal water 20 min at 132F. Bring up to 156F for 30 min; at the same time mash remaining 5 # grain in 2 gal water for 20 min at 132F. Bring 1 gal from 156F to boil. Add to 2 gal (at 132F), to raise all to 156F. Mash 45 min. Bring to 168F with boiling water. Sparge.
Boil: 60 minutes SG 1.039 7 gallons
Add 1/4 tsp Irish Moss at 15 min to end of boil.
Hops: 1 oz. Saaz (4.4% AA, 45 min.)
1 oz. Saaz (4.4% AA, 15 min.)
1 oz. Cascades (aroma)
Yeast: Wyeast Belgian Ale #1214, made up to 1/2 gal starter.
Log: Primary ferment at 63F. Decant to secondary after 7 days, to complete fermentation.
Carbonation: Keg half, Bottle half (1/3 cup corn sugar to 2.5 gals)

Recipe posted 08/14/97.