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Belgian Inspired

Here's a quick recipe for a clear all grain Belgian Inspired Ale. My equipment includes a 40 quart brew/lauder pot with a bazooka screen and stainless steel valve. I first strike 3 gallons to 174 in a 4 Gallon brew pot and add to mash in bazooka boil/lauder pot, then add another 3 gallons of strike temp water to it. To simplify add room temp water to boiling water till its cooled to 174, typically 2 Gallons at 212 mixed with ~1 gallon room temp ~75 water. Allow mash to rest (lauder) for 2 hours. Drain off wort to other containers, clean out spent mash and return wort to bazooka boil/lauder pot. Cover and bring the wort to a boil and hold until protein break, put on those gloves and safety glasses on! Toss in the hops at the end of the boil with Irish moss then cool with coil chiller down to 80. Pour through a 400# mesh funnel and screen to keep the solids out of the fermenter into twin carboys each half way full for foam head space. Pitch the yeast at 75s. Siphon off to secondary carboy after two weeks. Wait another 45 days, confirm FG and rack to keg.

Brewer: Terry Email:
Beer: Belgian Inspired Style: Belgian Tripel
Type: All grain Size: 5 gallons
7 HCU (~6 SRM)
Bitterness: 25 IBU
OG: 1.078 FG: 1.016
Alcohol: 8.0% v/v (6.3% w/w)
Water: Water treatment can be done at start of end of batch.
.5 Gram Gypsum
.5 gram Calcium Carbonate
Grain: 5 lb. American 2-row
5 lb. American 6-row
2 lb. Belgian Munich
Mash: 79% efficiency
Mash strike temp is 174
Lauder temp is about 155.
Let mash rest for 2 hours.
Boil: 90 minutes SG 1.065 6 gallons
1 lb. Belgian candi sugar
Add an ounce of Irish Moss to clarify at end of boil.
Hops: 0.56 oz. Fuggles (4.75% AA, 15 min.)
0.56 oz. Hallertauer (4.25% AA, 15 min.)
1.11 oz. Kent Goldings (5% AA, 15 min.)
0.56 oz. Tettnanger (4.5% AA, 15 min.)
0.56 oz. Saaz (3.75% AA, 15 min.)
Yeast: 11.5 grams Belgian style yeast with starter 88~90 degrees add 4 grams of yeast nutrient.
Stir, shake and let rest for 40 minutes; 2000ml water.
Log: OG ~1.075
FG ~ 1.015
Carbonation: Siphon off to keg and CO2 pressurize to 1.5 atmospheres, blow off head space and shake keg a few minutes to carbonate. Each half batch will fill a 3 Gallon keg. Make room in the fridge and chill to 38 degrees.
Tasting: Enjoy, nice clear color and hop flavor.

Recipe posted 04/30/14.