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