Sterkte van Belgie Ale
This Belgian Dark Strong Ale combines dark-caramel and Munich-type maltiness with complex esters and phenolics, imparted by White Lab's Belgian Strong Ale Yeast.
3.3 lbs - CBW® Pilsen Light LME
2.5 lbs - Pale Ale Malt
1.5 lbs - Aromatic Munich Malt
0.5 lbs - Caramel Malt 120L
1 lb - Sugar
1.5 oz - Styrian Golding (5% AA hop) - 60 min boil
0.5 oz - Styrian Golding (5% AA hop) - 20 min boil
2 vials - white Labs WLP545 Belgian Strong Ale Yeast
1 capsule - Servomyces Yeast Nutrient - 10 min boil
Bring water to boil
Remove from heat and add first hop addition
Boil 40 minutes
Add extract, sugar, second hop addition
Boil 20 minutes
Cool to 66ºF, oxygenate wort
Pitch 2 vials WLP545 Belgian Strong Ale Yeast
Ingredients
3.3 lbs - CBW® Sparkling Amber LME3.3 lbs - CBW® Pilsen Light LME
2.5 lbs - Pale Ale Malt
1.5 lbs - Aromatic Munich Malt
0.5 lbs - Caramel Malt 120L
1 lb - Sugar
1.5 oz - Styrian Golding (5% AA hop) - 60 min boil
0.5 oz - Styrian Golding (5% AA hop) - 20 min boil
2 vials - white Labs WLP545 Belgian Strong Ale Yeast
1 capsule - Servomyces Yeast Nutrient - 10 min boil
Directions
Steep malt at 148-154ºF for 45 minutesBring water to boil
Remove from heat and add first hop addition
Boil 40 minutes
Add extract, sugar, second hop addition
Boil 20 minutes
Cool to 66ºF, oxygenate wort
Pitch 2 vials WLP545 Belgian Strong Ale Yeast