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Recipe Type: Extract only

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  Belgainoidin

  
  

  This Amber Belgian Ale balances complex phenolic aromas from White Labs Abbey Ale Yeast with a warm melanoidin character contributed by American Honey Malt.

  
  

  Type: Ale

  Style: Belgian / French Ales

  Batch Size: 5 gallons

  Recipe Type: Extract only

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  9.0 lbs	Pale Ale Malt	Mash Grain	Specialty base malt
  2.0 lbs	American Honey Malt	Mash Grain	Melanoidin
  1.0 oz	Cascade Hops (7.0% AAU)	60 minute boil
  0.25 oz	Cascade Hops (7.0% AAU)	20 minute boil
  0.25 oz	Sterling Hops (6.0% AAU0	1 minute boil
  2 packs	WLP530 Abbey Ale Yeast (plus 1/4 pack for bottle conditioning)

  
  

  Procedures

  1. Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 1.0 oz Cascade hops
  5. Boil 40 minutes
  6. Add 0.25 oz Cascade hops
  7. Boil for 19 minutes
  8. Add 0.25 oz Sterling hops
  9. Boil for 1 minute
  10. Turn heat off and cool wort to 68°F
  11. Transfer to fermenter
  12. Pitch two packs of WLP530 Abbey Ale Yeast

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  Primary Fermentation: 2-3 weeks at 66-70°F

  Secondary Fermentation: 3-4 weeks at 34-40°F

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP530 Abbey Ale Yeast for 2-3 weeks

  Original Gravity: 1.059

  Final Gravity: 1.013

  Alcohol by Weight:

  Alcohol by Volume: 6

  IBU: 25

  Color: 12 SRM

  Tags: