This bottle conditioned Belgian ale achieves toffee/raisin/prune notes by using the complete spectrum of high end caramel malts. Malt characteristics are balanced by fruity esters and the slightly acidic character of this limited edition yeast.

Ingredients

6.6 lbs - CBW® Golden Light LME
4 oz - Caramel Malt 80L
4 oz - Extra Special Malt
4 oz - Caramel Malt 120L
4 oz - Carapils® Malt
1 lb - Cane Sugar - Boil 15 minutes
1 tsp - Irish Moss - Boil 15 minutes
0.75 oz - Perle Hops (7% AA) - Boil 45 minutes
2 vials - WLP510 Bastogne Belgian Ale Yeast - Primary fermentation
0.5 vial - WLP510 Bastogne Belgian Ale Yeast - Bottle condition

Directions

Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Heat sugar in a saucepan stir constantly until liquid and slightly browned
Add caramelized sugar and Irish Moss as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast