Belgium is a country populated in the North by Flemish speaking people (basically Dutch) and in the South by French speaking people.
Belgian ales cover a large range of styles including Trappist, Abbey, Pils, Bock, Wheat, Blonde & Golden, Lambic, Amber, Tripel, Dubbel, Grand Cru, Flemish Red, Oud Bruin, Saison, Winter & Xmas and Fruit Beers.
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as Farmhouse ales/Saison) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime.
Trappist beers are made within the walls of Trappist monasteries under the supervision of monks. There can be no commercial investment. And a majority of the net proceeds must be given away. Abbey beers are made by commercial breweries with naming rights & recipes licensed from the abbeys. These are not beers made within the walls of the monastery.
Belgian yeast strains are very sensitive to temperature. Beers made with them must be kept above 18.4°C to avoid a stuck or slow fermentation.
The most common hops used are Belgian grown Kent Golding, Brewer's Gold, Styrian Golding (Fuggle), German grown Hersbrucker, Tettnang & Mittlefrueh with US and German grown Magnum & Nugget. French grown Strisselspalt is starting to make a comeback in the French ales.
STYRIAN GOLDING = FUGGLE (Styrian Golding is a genetic derivative of the English variety Fuggle grown in Slovenia and Styria, Austria)
INVERT SUGAR (Clear Candi Sugar substitute)
https://equagold.co.nz/products/invert-sugar-timolene-1kg
MAKE YOUR OWN INVERT SUGAR
https://www.wildabouthops.nz/brewing-with-sugar.html
MAKE YOUR OWN BELGIAN CANDI SUGAR
https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/
USING CORIANDER:
First, take a cue from Indian cooking and quickly dry-fry the whole seeds in a hot pan for several minutes, before crushing and adding to the boil. The light toast on the seeds opens up a lot more of the natural flavors held within the kernel, which can provide a unique spice depth. Second, for the homebrewer/gardener who is growing coriander, allow a plant to go to seed and try using some of the fresh, immature green coriander berry. When crushed, it can add some nice floral, citrus, and herbal notes. Let the rest of the green berries mature and use them in a later brew. Third, add the crushed coriander, mature or immature to the wort in a muslin bag.
BREWING WITH SUGAR:
Although most recipes stipulate Belgian Candi Sugar in differing shades of colour, Belgian breweries now days use a caramel syrup available in Belgium but rare elsewhere or a sugar substitute.
MORE INFO:
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| BLANCHE DE BRUGS | WITBIER | STYRIAN GOLDING, SAAZ | ~20 | 5% |
| BLANCHE DE CHAMBLY | WITBIER | HALLERTAU HERSBRUCKER | ~12 | 5% |
| HOEGAARDEN | WITBIER | KENT GOLDING, SAAZ | ~19 | 4.9% |
| VLASKOP | WITBIER | STYRIAN GOLDING, SAAZ | ~16 | 5.3% |
| CELIS WHITE | WITBIER | WILLAMETTE, CASCADE | ~20 | 4.8% |
| ST. BERNADUS WIT | WITBIER | HERSBRUCKER, SAAZ | ~15 | 5.5% |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| BOERKE | GOLDEN | STYRIAN GOLDING, CHALLENGER, SAAZ | ~27 | 5.5% |
| DUVEL | GOLDEN | STYRIAN GOLDING, SAAZ | ~28 | 8.4% |
| LEFFE BLONDE | BLONDE | MAGNUM, STYRIAN GOLDING | ~26 | 6.5% |
| DELERIUM TREMENS | BLONDE | STYRIAN GOLDING, SAAZ | ~26 | 9.1% |
| SAINT FEUILLIAN | BLONDE | MAGNUM, STYRIAN GOLDING | ~19 | 7.5% |
| WITKAP PATER ABBEY SINGLE | BLONDE | STYRIAN GOLDING | ~22 | 6.1% |
| CHIMAY GOLD | GOLDEN | MAGNUM, HERSBRUCKER | ~16 | 4.8% |
| ST. SEBASTIAAN GOLDEN ALE | GOLDEN | MAGNUM, HERSBRUCKER, STYRIAN GOLDING | ~23 | 7.7% |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| SAISON DUPONT | SAISON | STYRIAN GOLDING, KENT GOLDING | ~24 | 6.5% |
| TROIS MONTS BIERE DE FLANDRES | SAISON | STYRIAN GOLDING, TETTNANG | ~25 | 8.5% |
| LA MOINETTES | SAISON | KENT GOLDING | ~18 | 8.5% |
| AVEC LES BONS VOEUX | SAISON | MAGNUM, TETTNANG | ~40 | 9.5% |
| FANTOME | SAISON | KENT GOLDING, HERSBRUCKER | ~25 | 8.1% |
| OMMEGANG HENNEPIN | SAISON | STYRIAN GOLDING, SAAZ | ~25 | 7.3% |
| TROIS MONTS BIERE NOUVELLE | SAISON | MAGNUM, CASCADE | ~36 | 7.5% |
| BRASSERIE SAINT SYLVESTRE GAVROCHE | SAISON | STYRIAN GOLDING, TETTNANG | ~32 | 8.5% |
| DUPONT SAISON VIELLE PROVISION | SAISON | KENT GOLDING, STYRIAN GOLDING | ~32 | 6.5% |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| CASTELAIN BLONDE | BIERE DE GARDE | BREWER'S GOLD, HERSBRUCKER, TETTNANG | ~26 | 6.5% |
| BIERE DES SANS CULOTTES | BIERE DE GARDE | STYRIAN GOLDING, STRISSELSPALT, TETTNENG | ~27 | 7.0% |
| JENLAIN AMBREE | BIERE DE GARDE | BREWER'S GOLD, SAAZ | ~26 | 7.2% |
| LOST ABBEY AVANT GARDE | BIERE DE GARDE | BREWER'S GOLD, SPALT, SAAZ | ~25 | 7.0% |
| - | - | - | - | - |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| CHIMAY RED | DUBBEL | NUGGET, TETTNANG, HERSBRUCKER | ~19 | 7.0% |
| CORSEDONK MONKS BROWN | DUBBEL | STYRIAN GOLDING | ~22 | 7.0% |
| DUINEN DUBBEL | DUBBEL | STYRIAN GOLDING | ~25 | 8.0% |
| SAINT BERNADUS PRIOR 8 | DUBBEL | STYRIAN GOLDING | ~30 | 8.3% |
| WESTMALLE DUBBEL | DUBBEL | STYRIAN GOLDING | ~19 | 7.0% |
| SAINT PAUL DUBBEL | DUBBEL | STYRIAN GOLDING, SAAZ | ~22 | 5.9% |
| WESTVLETEREN 8 | DUBBEL | BREWER'S GOLD, STYRIAN GOLDING, HERSBRUCKER | ~35 | 9.0% |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| ACHEL BRUIN EXTRA | BRUIN | SAAZ | ~24 | 6.5% |
| ORVAL | SPECIAL | STYRIAN GOLDING, HERSBRUCKER, KENT GOLDING | ~33 | 6.2% |
| FORBIDDEN FRUIT | SPECIAL | CHALLENGER, STYRIAN GOLDING | ~20 | 9.0% |
| FAT TIRE | AMBER | MAGNUM, HERSBRUCKER, WILLAMETTE | ~21 | 4.8% |
| OMMEGANG ABBEY | AMBER | KENT GOLDING, HERSBRUCKER | ~22 | 8.5% |
| OMMEGANG RARE VOS | SPECIAL | STYRIAN GOLDING, SAAZ | ~27 | 7.6% |
| SAINT HERMES ABBEY | SPECIAL | STYRIAN GOLDING | ~24 | 7.6% |
| PETRUS OUD BRUIN | BRUIN | STYRIAN GOLDING | ~17 | 5.5% |
| HERCULE | STRONG DARK ALE | KENT GOLDING | ~22 | 9.0% |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| CHIMAY GRANDE RESERVE | STRONG DARK ALE | MAGNUM, HERSBRUCKER | ~27 | 9.0% |
| - | STRONG DARK ALE | STYRIAN GOLDING, TETTNANG | ~25 | 8.5% |
| - | STRONG DARK ALE | KENT GOLDING | ~18 | 8.5% |
| AVEC LES BONS VOEUX | STRONG DARK ALE | MAGNUM, TETTNANG | ~40 | 9.5% |
| FANTOME | STRONG DARK ALE | KENT GOLDING, HERSBRUCKER | ~25 | 8.1% |
| OMMEGANG HENNEPIN | STRONG DARK ALE | STYRIAN GOLDING, SAAZ | ~25 | 7.3% |
| NAME (LINK) | STYLE | HOPS | IBU | ALCOHOL % |
|---|---|---|---|---|
| AFFLIGEM ABBEY | TRIPEL | STYRIAN GOLDING, CHALLENGER | ~26 | 8.5% |
| ACHEL BLONDE 8 | TRIPEL | SAAZ | ~30 | 8.9% |
| CHIMAY WHITE | TRIPEL | MAGNUM, HERSBRUCKER, MITTELFRUH | ~35 | 8.0% |
| BARBAR HONEY ALE | TRIPEL | HERSBRUCKER, STYRIAN GOLDING | ~15 | 7.8% |
| BORNEM TRIPEL | TRIPEL | BREWER'S GOLD, STYRIAN GOLDING | ~25 | 9.0% |
| BOELENS BIEKEN | TRIPEL | STYRIAN GOLDING, KENT GOLDING | ~28 | 8.5% |
| CORSEDONK AGNUS PALE ALE | TRIPEL | STYRIAN GOLDING, SAAZ | ~27 | 8.1% |
| KARMELIET | TRIPEL | STYRIAN GOLDING | ~25 | 8.5% |
| KASTEEL | TRIPEL | STYRIAN GOLDING, SAAZ | ~32 | 11.0% |
| DE DOLLE BOSKEUN | TRIPEL | KENT GOLDING, SAAZ | ~23 | 8.0% |
| BRUGES TRIPEL | TRIPEL | STYRIAN GOLDING | ~26 | 9.5% |
| ST FEUILLIAN | TRIPEL | STYRIAN GOLDING | ~19 | 9.6% |
| PIRAAT | TRIPEL | STYRIAN GOLDING, BREWER'S GOLD | ~25 | 10.5% |
| PETRUS TRIPLE | TRIPEL | STYRIAN GOLDING, WILLAMETTE | ~25 | 7.5% |
| LA FIN DU MONDE | TRIPEL | STYRIAN GOLDING, HERSBRUCKER, SAAZ | ~25 | 9.0% |
| WESTMALLE TRIPEL | TRIPEL | STYRIAN GOLDING, HERSBRUCKER, TETTNANGER, SAAZ | ~27 | 9.0% |
20 LITERS | ABV 5.0 | IBU ~20 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.008
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 1800g PILSNER MALT 2.0 SRM
• 1700g FLAKED WHEAT 1.6 SRM
• 227g OATS HULLS 1.0 SRM
• 113g OATS FLAKED 1.0 SRM
• 85g BISCUIT MALT 23 SRM
BOIL:
SUGAR:
• 227g CANDI SUGAR CLEAR 0.5 SRM @ 60 MINS
• 227g HONEY @ 5 MINS
HOPS:
• 28g STYRIAN GOLDINGS 5.25% AA @ 60 MINUTES
• 14g SAAZ 3.75% AA @ 15 MINUTES
• 14g ORANGE PEEL, BITTER @ 15 MINUTES
• 5g CRUSHED CORIANDER SEED @ 15 MINUTES
• 5g GRAINS OF PARADISE @ 15 MINUTES
• 1g CRUSHED CUMIN SEED @ 15 MINUTES
• 7g ORANGE PEEL, BITTER @ 5 MINUTES
• 2g CRUSHED CORIANDER SEED @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 400 BELGIAN WIT ALE YEAST
20 LITERS | ABV 5.0 | IBU ~12 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048| FG 1.010
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MIX HOT WORT AND SUGARS IN A SEPERATE CONTAINER AND ADD BACK TO BOIL
STYRIAN GOLDING = FUGGLE
INVERT SUGAR (Clear Candi Sugar substitute)
https://equagold.co.nz/products/invert-sugar-timolene-1kg
MASH:
• 2000g PALE MALT 2.0 SRM
• 2000g WHEAT MALT 2.0 SRM
BOIL:
SUGAR:
• 113g CANDI SUGAR CLEAR 0.5 SRM @ 60 MINS
HOPS:
• 28g HALLERTAU HERSBRUCKER 4.0% AA @ 60 MINUTES
• 5g ORANGE PEEL, BITTER @ 10 MINUTES
• 2.5g CRUSHED CORIANDER SEED @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 400 BELGIAN WIT ALE YEAST
20 LITERS | ABV 4.9 | IBU ~19 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 1700g PILSNER MALT 2.0 SRM
• 1300g WHEAT MALT 2.0 SRM
• 800g FLAKED WHEAT 1.6 SRM
• 453g OATS HULLS 1.0 SRM
• 226g AROMATIC MALT 26 SRM
• 113g OATS FLAKED 1.0 SRM
BOIL:
HOPS:
• 28g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 14g KENT GOLDINGS 5.0% AA @ 15 MINUTES
• 7g ORANGE PEEL, BITTER @ 15 MINUTES
• 4g CRUSHED CORIANDER SEED @ 15 MINUTES
• 1g CRUSHED CUMIN SEED @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 2 MINUTES
• 14g ORANGE PEEL, BITTER @ 2 MINUTES
• 3g CRUSHED CORIANDER SEED @ 2 MINUTES
• 1g CRUSHED CUMIN SEED @ 2 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 400 BELGIAN WIT ALE YEAST
20 LITERS | ABV 6.1 | IBU ~35 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
STYRIAN GOLDING = FUGGLE
MASH:
• 4400g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 22g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 21g LEMON PEEL @ 15 MINUTES
• 2g CRUSHED CORIANDER SEED @ 15 MINUTES
• 14g ORANGE PEEL, SWEET @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 400 BELGIAN WIT ALE YEAST
20 LITERS | ABV 4.8 | IBU ~18 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 1950g PILSNER MALT 2.0 SRM
• 1300g WHEAT MALT 2.0 SRM
• 680g FLAKED WHEAT 1.6 SRM
• 453g OATS HULLS 1.0 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 28g WILLAMETTE 5.5% AA @ 60 MINUTES
• 14g WILLAMETTE 5.5% AA @ 15 MINUTES
• 21g ORANGE PEEL, BITTER @ 15 MINUTES
• 5g CRUSHED CORIANDER SEED @ 15 MINUTES
• 7g CASCADE 5.5% AA @ 5 MINUTES
• 14g ORANGE PEEL, BITTER @ 1 MINUTES
• 5g CRUSHED CORIANDER SEED @ 1 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 400 BELGIAN WIT ALE YEAST
20 LITERS | ABV 6.1 | IBU ~35 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MIX HOT WORT AND SUGARS IN A SEPERATE CONTAINER AND ADD BACK TO BOIL
STYRIAN GOLDING = FUGGLE
MASH:
• 2800g WHEAT MALT 2.0 SRM
• 533g FLAKED WHEAT 1.6 SRM
• 533g PILSNER MALT 1.6 SRM
• 533g OATS FLAKED 1.0 SRM
• 224g AROMATIC MALT 26 SRM
• 224g CARA-PILS / DEXTRINE MALT 26 SRM
BOIL:
• 28g HERSBRUCKER 4.0% AA @ 60 MINUTES
• 18g SAAZ 3.75% AA @ 15 MINUTES
• 22g ORANGE PEEL, BITTER @ 5 MINUTES
• 9g CRUSHED CORIANDER SEED @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 410 BELGIAN WIT II ALE
20 LITERS | ABV 5.5 | IBU ~27 | SRM 5.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.009
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 3500g PILSNER MALT 2.0 SRM
• 226g MUNICH 8.5 SRM
• 170g AROMATIC MALT 26 SRM
• 113g CARAMUNICH I 51 SRM
• 113g BISCUIT 23 SRM
BOIL:
• 113g CLEAR CANDI SUGAR 0.5 SRM
• 113g GOLDEN SYRUP 0.0 SRM
• 36g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 7g CHALLENGER 7.5% AA @ 5 MINUTES
• 7g SAAZ 3.75% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 8.4 | IBU ~28 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.004
MASH 90 MIN @ 66°C | BOIL 90 MIN
NOTES:
RECOMMENDED STEP MASH:
55°C FOR 15 MINS
63°C FOR 35 MINS
73°C FOR 25 MINS
MASH:
• 4076g PILSNER MALT 2.0 SRM
• 484g CARAPILS 1.5 SRM
BOIL:
• 805g DEXTROSE SUGAR 0.0 SRM
• 23g STYRIAN GOLDING 5.25% AA @ 65 MINUTES
• 25g SAAZ 3.75% AA @ 65 MINUTES
• 11g STYRIAN GOLDING 5.25% AA @ 30 MINUTES
• 10g SAAZ 3.75% AA @ 30 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 BELGIAN GOLDEN ALE
20 LITERS | ABV 6.5 | IBU ~26 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.011
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4400g PILSNER MALT 2.0 SRM
• 113g MUNICH 8.5 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT 23 SRM
• 57g HONEY MALT 25 SRM
BOIL:
• 226g CLEAR CANDI SUGAR 0.5 SRM
• 57g MALTODEXTRIN SUGAR 3.0 SRM
• 18g MAGNUM 12% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 9.1 | IBU ~26 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.079 | FG 1.011
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 4700g PILSNER MALT 2.0 SRM
• 198g MUNICH 8.5 SRM
• 142g BISCUIT 23 SRM
• 85g AROMATIC MALT 26 SRM
• 57g HONEY MALT 25 SRM
BOIL:
• 680g CLEAR CANDI SUGAR 0.5 SRM
• 453g GOLDEN SYRUP 0.0 SRM
• 42g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 4 MINUTES
• 1.25g GRAINS OF PARADISE @ 4 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 7.5 | IBU ~19 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.009
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 3750g PILSNER MALT 2.0 SRM
• 340g CARAHELL 13 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 226g CLEAR CANDI SUGAR 0.5 SRM
• 10g HALLERTAU MAGNUM 14% AA @ 60 MINUTES
• 14g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 1g JUNIPER BERRIES @ 15 MINUTES
• 5g ORANGE PEEL SWEET @ 15 MINUTES
• 5g ORANGE PEEL BITTER @ 15 MINUTES
• 14g STYRIAN GOLDING 5.4% AA @ 5 MINUTES
• 5g ORANGE PEEL SWEET @ 5 MINUTES
• 5g ORANGE PEEL BITTER @ 5 MINUTES
• 2g CRUSHED CORIANDER SEED @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 6.1 | IBU ~22 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.008
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4250g PILSNER MALT 2.0 SRM
• 113g CARAHELL 13 SRM
BOIL:
• 227g CLEAR CANDI SUGAR 0.5 SRM
• 36g STYRIAN GOLDING 5.25% AA @ 60 MINUTES
• 7g SAAZ 3.75% AA @ 15 MINUTES
• 5g LEMON PEEL @ 15 MINUTES
• 14g ORANGE PEEL SWEET @ 15 MINUTES
• 2g CRUSHED CORIANDER SEED @ 15 MINUTES
• 14g ORANGE PEEL SWEET @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 4.8 | IBU ~16 | SRM 5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.042 | FG 1.005
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 2700g PILSNER MALT 2.0 SRM
• 112g AROMATIC MALT 26 SRM
• 112g CRYSTAL 60 SRM
• 112g WHEAT FLAKED 1.6 SRM
BOIL:
SUGAR:
• 400g RAW SUGAR 10 SRM @ 60 MINUTES
HOPS:
• 8g MAGNUM 12% AA @ 60 MINUTES
• 14g HERSBRUCKER 4% AA @ 15 MINUTES
• 14g HERSBRUCKER 4% AA @ 5 MINUTES
• 7g SWEET ORANGE PEEL @ 5 MINUTES
• 2g CORIANDER @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 7.7 | IBU ~23 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077| FG 1.010
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 4700g PILSNER MALT 2.0 SRM
• 170g BISCUIT MALT 23 SRM
• 170g DARK MUNICH MALT 8.5 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 340g CLEAR CANDI SUGAR 0.55 SRM
• 113g CANE SUGAR 0.55 SRM
• 17g MAGNUM 12% AA @ 60 MINUTES
• 14g HERSBRUCKER 4% AA @ 15 MINUTES
• 7g STYRIAN GOLDING 4% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 5.6 | IBU ~40 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.006
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 1800g PILSNER MALT 2.0 SRM
• 1100g ALE MALT 2.0 SRM
• 224g AROMATIC MALT 26 SRM
• 113g MUNICH 9.0 SRM
BOIL:
• 550g CANE SUGAR 0.0 SRM
• 500g CLEAR CANDI SUGAR 0.5 SRM
• 32g BREWER'S GOLD 8.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 28g HERSBRUCKER 4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 BELGIAN GOLDEN ALE
20 LITERS | ABV 6.5 | IBU ~25 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
Styrian Golding = Fuggle
WLP 565 is Dupont ale yeast
Caravienne = Gladfield Light Crystal
Caramunich 1 = Gladfield Medium Crystal
MASH:
• 4700g PILSNER MALT 2.0 SRM
• 57g CARAVIENNE 22 SRM
• 57g CARAMUNICH I MALT 51 SRM
BOIL:
SUGAR:
• 400g CANDI SUGAR CLEAR 0.5 SRM
HOPS:
• 38g STYRIAN GOLDINGS 5.25% AA @ 60 MINUTES
• 14g KENT GOLDINGS 5.0% AA @ 15 MINUTES
• 14g ORANGE PEEL, BITTER @ 15 MINUTES
• 7g KENT GOLDINGS 5.4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 565 SAISON ALE YEAST
20 LITERS | ABV 8.5 | IBU ~25 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.013
MASH 90 MIN @ 66°C | BOIL 90 MIN
NOTES:
MASH:
• 6000g PILSNER MALT 2.0 SRM
• 57g LIGHT CRYSTAL 27 SRM
• 57g HONEY MALT 25 SRM
BOIL:
SUGAR:
• 400g CLEAR CANDI SUGAR 0.5 SRM
HOPS:
• 46g STYRIAN GOLDINGS 5.25% AA @ 60 MINUTES
• 14g TETTNANG 4.5% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: LALLEMAND BELLE SAISON ALE YEAST
20 LITERS | ABV 8.5 | IBU ~18 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.078 | FG 1.015
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
According to Beer Smith traditional Saison yeasts, WLP 565 Belgian Saison I & 566 Belgian Saison II will not ferment over 8% abv, making the beer under attenuated and too sweet.
MASH:
• 6150g PILSNER MALT 2.0 SRM
• 113g ACID MALT 3 SRM
• 113g CARAMALT 15 SRM
• 113g AROMATIC 26 SRM
• 113g BISCUIT 23 SRM
BOIL:
• 226g CLEAR CANDI SUGAR 0.5 SRM @ 60 MINUTES
• 28g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 28g KENT GOLDINGS 5.0% AA @ 15 MINUTES
• 7g ORANGE PEEL SWEET @ 15 MINUTES
• 7g ORANGE PEEL SWEET @ 2 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: LALLEMAND BELLE SAISON ALE YEAST
20 LITERS | ABV 9.5 | IBU ~40 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
The name means “with the good wishes,” with the rest of that phrase being, “of the Brasserie Dupont.”
Substitute Mount Hood for Tettnang if unavailable
According to Beer Smith traditional Saison yeasts, WLP 565 Belgian Saison I & 566 Belgian Saison II will not ferment over 8% abv, making the beer under attenuated and too sweet.
MASH:
• 3590g PILSNER MALT 2.0 SRM
• 1290g MUNICH 9.0 SRM
• 835g WHEAT MALT 2.0 SRM
BOIL:
• 835g CANE SUGAR @ 60 MINUTES
• 32g MAGNUM 14% AA @ 60 MINUTES
• 28g TETTNANG 4.5% AA @ 30 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g TETTNANG
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: LALLEMAND BELLE SAISON ALE YEAST
20 LITERS | ABV 8.1 | IBU ~25 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.012
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
According to Beer Smith traditional Saison yeasts, WLP 565 Belgian Saison I & 566 Belgian Saison II will not ferment over 8% abv, making the beer under attenuated and too sweet.
MASH:
• 46400g PILSNER MALT 2.0 SRM
• 453g WHEAT MALT 2.0 SRM
• 170g AROMATIC MALT 26 SRM
BOIL:
• 680g CANDI SUGAR CLEAR 0.5 SRM @ 60 MINUTES
• 28g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 14g HERSBRUCKER 4.0% AA @ 60 MINUTES
• 28g KENT GOLDINGS 5.0% AA @ 15 MINUTES
• 14g ORANGE PEEL BITTER @ 15 MINUTES
• 2.5g CORIANDER SEED @ 15 MINUTES
• 1.25g GRAINS OF PARADISE @ 15 MINUTES
• 1.25g CORIANDER SEED @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 720 SWEET MEAD WINE YEAST
• 2ND CHOICE: LALLEMAND BELLE SAISON ALE YEAST
20 LITERS | ABV 6.1 | IBU ~35 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
STEP MASH:
PROTEIN REST 54°C FOR 30 MIN
SACCHARIFICATION 65°C FOR 60 MIN
MASH OUT 72°C FOR 10 MIN
MASH:
• 3150g PILSNER MALT 2.0 SRM
• 1500g SPELT MALT 2.5 SRM
BOIL:
• 30g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 30g STYRIAN GOLDINGS 5.4% AA @ 30 MINUTES
• 15g STYRIAN GOLDINGS 5.4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 566 BELGIAN SAISON II ALE YEAST
20 LITERS | ABV 7.3 | IBU ~25 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.015
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 5100g PILSNER MALT 2.0 SRM
• 224g MAIZE FLAKED 2 SRM
• 142g AROMATIC MALT 26 SRM
• 85g BISCUIT MALT 23 SRM
BOIL:
• 42g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 7g SAAZ 3.75% AA @ 15 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g GINGER ROOT @ 15 MINUTES
• 14g ORANGE PEEL BITTER @ 15 MINUTES
• 2.5g CORIANDER SEED @ 15 MINUTES
• 1.25g GRAINS OF PARADISE @ 15 MINUTES
• 7g SAAZ 3.75% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 720 SWEET MEAD WINE YEAST
• 2ND CHOICE: LALLEMAND BELLE SAISON ALE YEAST
20 LITERS | ABV 7.5 | IBU ~36 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.015
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
The hops are grown at the brewery's hop garden.
MASH:
• 3173g PILSNER MALT 2.0 SRM
• 2827g WHEAT MALT 2.0 SRM
• 113g AROMATIC 26 SRM
• 113g CARAVIENNE 22 SRM
BOIL:
• 20g HALLERTAU MAGNUM 14% AA @ 60 MINUTES
• 28g CASCADE 5.5% AA @ 15 MINUTES
• 28g CASCADE 5.5% AA% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 590 SAISON ALE YEAST
20 LITERS | ABV 6.5 | IBU ~25 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
Primary fermentation Temperature: 19-20°C
Storage 4-5 weeks @ -2°C
MASH:
• 3510g PILSNER MALT 2.0 SRM
• 810g MUNICH 9.0 SRM
BOIL:
SUGAR:
• 540g CANE SUGAR 0.0 SRM
• 540g DARK BROWN SUGAR 50 SRM
HOPS:
• 56g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g TETTNANG 4.0% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: LALLEMAND BELLE SAISON ALE
20 LITERS | ABV 6.5 | IBU ~32 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.019
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
• 5900g PILSNER MALT 2.0 SRM
• 57g CARAVIENNE 22 SRM
• 57g MUNICH MALT 9 SRM
BOIL:
• 56g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 22g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 565 SAISON ALE YEAST
20 LITERS | ABV 4.5 | IBU ~20 | SRM 2.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
What we’ve got here is a modern take on a Grisette dreamed up by two brewers who are in love with hops. What’s a Grisette? Well, it’s like a small Saison, and this one gets fermented with Matt’s favorite Belgian yeast strain, and then hit with some of Evan’s favorite hops that the Firestone team hand selected together. The beer is all thiol-driven, with some rad sniffs and sips that may make ya think of things like passionfruit, NZ Sauv Blanc, and guava. The beer will not only make ya smile, but may even help quench your thirst on a very hot day, surrounded by some of the best people on earth.
MASH:
• 2700g PILSNER MALT 2.0 SRM
• 850g WHEAT MALT 2.0 SRM
• 56g CARA MALT 5 SRM
BOIL:
• 8g PACIFICA 5.5% AA @ 60 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS - START @ 90°C:
• 28g MOTUEKA 7.0% AA
• 28g RIWAKA 5.25% AA
DRY HOP FOR 3 DAYS BEFORE PACAKAGING:
• 56g MOTUEKA
• 56g RIWAKA
• 56g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 550 BELGIAN ALE
20 LITERS | ABV 4.7 | IBU ~25 | SRM 2.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 1900g PALE ALE MALT 1.7 SRM
• 1000g PALE WHEAT MALT 1.6 SRM
• 900g SPELT MALT 2.5 SRM
BOIL:
• 28g GOLDINGS 5% AA @ 60 MINS
• 28g EKUANOT 15% AA @ 5 MINS
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WYEAST #3726 FARMHOUSE ALE
20 LITERS | ABV 6.5 | IBU ~26 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.013
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 5200g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g CARAVIENNE MALT 22 SRM
• 57g BISCUIT MALT 23 SRM
BOIL:
• 30g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 15g HERSBRUCKER 4.0% AA @ 15 MINUTES
• 15g TETTNANG 4.5% AA @ 55 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER
20 LITERS | ABV 6.1 | IBU ~35 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 5400g PILSNER MALT 2.0 SRM
• 170g CARAMUNICH 51 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT MALT 23 SRM
BOIL:
• 44g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 7g STRISSLESPALT 4.0% AA @ 15 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g TETTNANG 4.5% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE YEAST
20 LITERS | ABV 7.2 | IBU ~26 | SRM 8.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.015
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 5600g PILSNER MALT 2.0 SRM
• 198g CARAMUNICH 51 SRM
• 170g CRYSTAL 60L 60 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 44g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 42g SAAZ 3.75% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 590 FRENCH SAISON ALE
20 LITERS | ABV 70 | IBU ~24 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
STEP MASH:
63°C FOR 25 MIN
74°C FOR 35 MIN
76°C SPARGE/MASH OUT
MASH:
• 4300g PILSNER MALT 2.0 SRM
• 340g HONEY MALT 25 SRM
• 113g BISCUIT MALT 23 SRM
BOIL:
• 450g CORN SUGAR
• 44g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 14g SPALT 4.5% AA @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
20 LITERS | ABV 7.0 | IBU ~19 | SRM 11.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 3700g PILSNER MALT 2.0 SRM
• 224g CARAMUNICH I 51 SRM
• 113g AROMATIC MALT 26 SRM
• 57g CHOCOLATE MALT 450 SRM
• 28g ROAST BARLEY 300 SRM
BOIL:
• 226g CLEAR CANDI SUGAR 0.5 SRM
• 12g NUGGET 13% AA @ 60 MINUTES
• 10g TETTNANG 4% AA @ 15 MINUTES
• 10g HERSBRUCKER 4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 7.0 | IBU ~22 | SRM 10.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.0563 | FG 1.011
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4600g PILSNER MALT 2.0 SRM
• 283g CARAMUNICH 51 SRM
• 170g BISCUIT 23 SRM
• 113g AROMATIC MALT 26 SRM
• 42g CHOCOLATE MALT 450 SRM
BOIL:
• 226g CLEAR CANDI SUGAR 0.5 SRM
• 37g STYRIAN GOLDING 5.25% AA @ 60 MINUTES
• 7g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 7g ORNGE PEEL BITTER @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 8.0 | IBU ~25 | SRM 17.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.010
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4750g PILSNER MALT 2.0 SRM
• 283g CARAMUNICH I 51 SRM
• 170g SPECIAL B 180 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT 23 SRM
• 28g CHOCOLATE MALT 450 SRM
BOIL:
• 453g AMBER CANDI SUGAR 75 SRM
• 43g STYRIAN GOLDING 5.25% AA @ 60 MINUTES
• 14g STYRIAN GOLDING 5.25% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 8.3 | IBU ~30 | SRM 30.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.010
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4850g PILSNER MALT 2.0 SRM
• 170g CARAMUNICH 50 SRM
• 170g AROMATIC MALT 26 SRM
• 113g SPECIAL B 180 SRM
• 57g CHOCOLATE MALT 530 SRM
BOIL:
• 570g DARK CANDI SUGAR 275 SRM
• 22g MAGNUM 12% AA @ 60 MINUTES
• 14g STYRIAN GOLDING 5.25% AA @ 15 MINUTES
• 14g STYRIAN GOLDING 5.25% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 7.0 | IBU ~19 | SRM 21.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.0112
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4600g PILSNER MALT 2.0 SRM
• 226g CARAMUNICH 51 SRM
• 142g BISCUIT 23 SRM
• 71g CHOCOLATE MALT 530 SRM
BOIL:
• 340g DARK CANDI SUGAR 275 SRM
• 113g MALTO DEXTRIN 3 SRM
• 36g STYRIAN GOLDING 5.25% AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 ABBEY ALE
20 LITERS | ABV 5.9 | IBU ~22 | SRM 18.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054| FG 1.009
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 3750g PILSNER MALT 2.0 SRM
• 340g CARAMUNICH I 51 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT 23 SRM
• 57g CHOCOLATE MALT 530 SRM
BOIL:
• 226g DARK CANDI SUGAR 275 SRM
• 35g STYRIAN GOLDING 5.25% AA @ 60 MINUTES
• 14g SAAZ 3.75% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 12. | IBU ~24 | SRM 16.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.110| FG 1.022
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4000g PILSNER MALT 2.0 SRM
• 1000g ALE MALT 2.0 SRM
• 113g CARAMUNICH 56 SRM
• 113g AROMATIC MALT 26 SRM
• 113g SPECIAL B MALT 180 SRM
• 56g CHOCOLATE MALT 340 SRM
BOIL:
SUGARS:
• 226g CLEAR CANDI SUGAR 0.5 SRM
• 448g CANE SUGAR 0.0 SRM
• 226g GOLDEN SYRUP (INVERT SUGAR) 0.0 SRM
HOPS:
• 46g BREWERS GOLD 6.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 28g HERSBRUCKER % AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE
20 LITERS | ABV 10.0 | IBU ~28 | SRM 20.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.002
MASH 90 MIN @ 64°C | BOIL 90 MIN
NOTES:
STEP MASH:
48°C FOR 20 MIN
62°C FOR 20 MIN
72°C FOR 20 MIN
79°C FOR 5 MIN
MASH:
• 5000g PILSNER MALT 2.0 SRM
• 57g CHOCOLATE MALT 530 SRM
BOIL:
• 640g CANE SUGAR 0 SRM
• 360g DARK CANDI SUGAR 275 SRM
• 65g SAAZ 3.75% AA @ 90 MINUTES
• 28g SAAZ 3.75% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE
20 LITERS | ABV 6.2 | IBU ~33 | SRM 6.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048| FG 1.001
MASH 90 MIN @ 63°C | BOIL 60 MIN
NOTES:
The yeast added for bottle conditioning contains Brettanomyces bruxellensis (WLP650)
STEP MASH:
63°C FOR 60 MINS
72°C FOR 20 MINS
MASH:
• 3000g PILSNER MALT 2.0 SRM
• 255g CARAMUNICH 51 SRM
• 170g CARAVIENNE 22 SRM
BOIL:
• 830g CLEAR CANDI SUGAR 0.5 SRM
• 24g KENT GOLDINGS 5% AA @ 60 MINUTES
• 24g HERSBRUCKER 4% AA @ 60 MINUTES
• 24g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 14g ORANGE PEEL BITTER @ 15 MINUTES
• 5g CORIANDER @ 15 MINUTES
• 14g KENT GOLDINGS 5% AA @ 3 MINUTES
• 14g ORANGE PEEL BITTER @ 3 MINUTES
• 2.5g CORIANDER @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 510 BASTOGNE BELGIAN ALE
20 LITERS | ABV 9.0| IBU ~20 | SRM 12.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.085 | FG 1.018
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 6200g PILSNER MALT 2.0 SRM
• 226g SPECIAL B 180 SRM
• 170g CARAMUNICH 51 SRM
• 142g BISCUIT MALT 23 SRM
BOIL:
• 453g CANE SUGAR @ 60 MINUTES
• 21g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 1.25g CORIANDER SEED @ 15 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 3 MINUTES
• 7g ORANGE PEEL, BITTER @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 720 SWEET MEAD/WINE
20 LITERS | ABV 4.8 | IBU ~21 | SRM 7.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.009
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 3400g PILSNER MALT 2.0 SRM
• 226g CRYSTAL 80 SRM
• 170g MUNICH MALT 8.5 SRM
• 113g VICTORY MALT 25 SRM
• 85g BISCUIT MALT 23 SRM
BOIL:
• 12g MAGNUM 12%AA @ 60 MINUTES
• 14g HERSBRUCKER 4.0% AA @ 15 MINUTES
• 14g WILLAMETTE 5.5% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 8.5 | IBU ~22 | SRM 11.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.082 | FG 1.019
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 6300g PILSNER MALT 2.0 SRM
• 226g CRYSTAL 60 SRM
• 226g AROMATIC MALT 26 SRM
• 71g CHOCOLATE MALT 350 SRM
• 57g HONEY MALT 25 SRM
BOIL:
• 226g CANE SUGAR @ 60 MINUTES
• 40g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g SAAZ 3.75% AA @ 15 MINUTES
• 14g SAAZ 3.75% AA% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 720 SWEET MEAD/WINE
20 LITERS | ABV 7.6 | IBU ~27 | SRM 8.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 4960g PILSNER MALT 2.0 SRM
• 180g CRYSTAL MALT 60 SRM
• 1113g AROMATIC MALT 26 SRM
• 25g CHOCOLATE MALT 450 SRM
BOIL:
• 400g CANDI SUGAR, CLEAR 0.5 SRM @ 60 MINS
• 44g STYRIAN GOLDING 5.4% AA @ 60 MINS
• 14g STYRIAN GOLDING 5.4% AA @ 15 MINS
• 2.5g GRAINS OF PARADISE @ 15 MINS
• 14g SAAZ 3.75% AA @ 3 MINS
• 0.5g GRAINS OF PARADISE @ 3 MINS
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 7.6 | IBU ~24 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.010
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4600g PILSNER MALT 2.0 SRM
• 227g VIENNA 3.5 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT MALT 23 SRM
• 113g MILD SMOKED MALT 2 SRM
BOIL:
• 453g CANE SUGAR @ 60 MINUTES
• 40g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 5.5 | IBU 16 | SRM 18.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.008
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 3450g PILSNER MALT 2.0 SRM
• 340g CARAVIENE MALT 22 SRM
• 170g ACID MALT 3 SRM
• 85g CHOCOLATE MALT 450 SRM
• 226g CANDI SUGAR, DARK @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 28g SAPHIR 3.5% AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 9.0 | IBU ~22 | SRM 36.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.079 | FG 1.012
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 5100g PILSNER MALT 2.0 SRM
• 283g WHEAT TORRIFIED 1.7 SRM
• 226g CHOCOLATE MALT 600 SRM
• 226g ROAST BARLEY 600 SRM
BOIL:
• 400g AMBER CANDI SUGAR 75 SRM
•300g DEXTROSE SUGAR 0 SRM
• 42g KENT GOLDING 5.0% AA @ 60 MINUTES
• 14g KENT GOLDING 5.0% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 BELGIAN GOLDEN ALE
20 LITERS | ABV 9.0 | IBU ~27 | SRM 32.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
Chimay Grande Reserve is aged in oak
MASH:
• 5100g PILSNER MALT 2.0 SRM
• 224g CARAMUNICH I 51 SRM
• 170g AROMATIC MALT 26 SRM
• 113g SPECIAL B MALT 180 SRM
• 72g CHOCOLATE MALT 530 SRM
BOIL:
• 680g DARK CANDI SUGAR 275 SRM
• 20g MAGNUM 12% AA @ 60 MINUTES
• 28g HERSBRUCKER 4% AA @ 15 MINUTES
• 1g GRAINS OF PARADISE @ 15 MINUTES
• 28g HERSBRUCKER 4% AA @ 2 MINUTES
• 1g GRAINS OF PARADISE @ 2 MINUTES
STEEP/WHIRLPOOL 30 MINS START @ 98°C:
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 11.3 | IBU ~26 | SRM 19.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.098| FG 1.014
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 7050g PILSNER MALT 2.0 SRM
• 311g CARAMUNICH 56 SRM
• 226g MUNICH MALT 8.5 SRM
• 99g CHOCOLATE MALT 450 SRM
• 57g BISCUIT MALT 23 SRM
BOIL:
SUGARS:
• 650g AMBER CANDI SUGAR 75 SRM
HOPS:
• 35g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 35g HERSBRUCKER 4% AA @ 60 MINUTES
• 7g STYRIAN GOLDING 5.4% AA @ 5 MINUTES
• 7g HERSBRUCKER 4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 10 | IBU ~26 | SRM 12.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.091| FG 1.017
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 6550g PILSNER MALT 2.0 SRM
• 226g CRYSTAL 60 SRM
• 226g CARAMUNICH II 63 SRM
• 170g AROMATIC MALT 26 SRM
• 113g SPECIAL B MALT 180 SRM
BOIL:
SUGARS:
• 453g CLEAR CANDI SUGAR 0.5 SRM
HOPS:
• 44g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 28g SAAZ 3.75% AA @ 2 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 GOLDEN ALE
20 LITERS | ABV 10.6 | IBU ~36 | SRM 16.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.098| FG 1.019
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 6200g PILSNER MALT 2.0 SRM
• 510g CARAMUNICH 56 SRM
• 226g AROMATIC MALT 26 SRM
• 198g BISCUIT MALT 23 SRM
• 113g SPECIAL B MALT 180 SRM
• 56g CHOCOLATE MALT 340 SRM
BOIL:
SUGARS:
• 453g CLEAR CANDI SUGAR 0.5 SRM
• 170g MALTODEXTRIN 3 SRM
• 113g AMBER CANDI SUGAR 75 SRM
HOPS:
• 56g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 28g HERSBRUCKER 4% AA @ 15 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 28g HERSBRUCKER 4% AA @ 5 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE
20 LITERS | ABV 12.0 | IBU ~33 | SRM 8.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.104| FG 1.016
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 4700g PILSNER MALT 2.0 SRM
• 2500g ALE MALT 2.0 SRM
• 224g CARAMUNICH II 63 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 906g CLEAR CANDI SUGAR 0.5 SRM
• 67g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 28g KENT GOLDINGS 5% AA @ 15 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 GOLDEN ALE
20 LITERS | ABV 10.5 | IBU ~26 | SRM 11.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.097| FG 1.020
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 7300g PILSNER MALT 2.0 SRM
• 450g CRYSTAL MALT 60 SRM
• 142g CARAMUNICH II 63 SRM
• 113g ACID MALT 3 SRM
• 57g BISCUIT MALT 23 SRM
BOIL:
• 450g BROWN RICE EXTRACT SYRUP 7 SRM
• 40g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 8.5 | IBU ~19 | SRM 8.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073| FG 1.010
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 5150g PILSNER MALT 2.0 SRM
• 142g MUNICH 9 SRM
• 113g SPECIAL B MALT 180 SRM
BOIL:
• 630g CLEAR CANDI SUGAR 0.5 SRM
• 16g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 7g CHALLENGER 7.5% AA @ 3 MINUTES
• 7g SAAZ 3.75% AA @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 9.0 | IBU ~24 | SRM 25.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.080| FG 1.013
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 5050g PILSNER MALT 2.0 SRM
• 225g CRYSTAL MALT 60 SRM
• 225g CARAMUNICH II 63 SRM
• 112g BISCUIT MALT 23 SRM
• 113g SPECIAL B MALT 180 SRM
• 42g CHOCOLATE MALT 530 SRM
BOIL:
• 453g DARK CANDI SUGAR 275 SRM
• 453g GOLDEN SYRUP 0.0 SRM
• 35g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 28g STYRIAN GOLDING 5.4% AA @ 15 MINUTES
• 7g ORANGE PEEL BITTER @ 15 MINUTES
• 0.5g STAR ANISE @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 2 MINUTES
• 0.5g STAR ANISE @ 2 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 8.5 | IBU ~26 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 5300g PILSNER MALT 2.0 SRM
• 170g AROMATIC MALT 26 SRM
BOIL:
SUGAR:
• 600g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 26g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g CHALLENGER 7.5% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 7g SWEET ORANGE PEEL @ 15 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 8.9 | IBU ~30 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070| FG 1.003
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 5100g PILSNER MALT 2.0 SRM
BOIL:
• 680g CANE SUGAR 0.0 SRM
• 62g SAAZ 3.75% AA @ 60 MINUTES
• 28g SAAZ 3.75% AA @ 15 MINUTES
• 28g SAAZ 3.75% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE
20 LITERS | ABV 8.0 | IBU ~35 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.009
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 4150g PILSNER MALT 2.0 SRM
• 560g WHEAT MALT 2.0 SRM
• 224g AROMATIC MALT 26 SRM
BOIL:
SUGAR:
• 670g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 26g MAGNUM 12% AA @ 60 MINUTES
• 28g HERSBRUCKER 4% AA @ 60 MINUTES
• 28g MITTELFRUH 4% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 7.8 | IBU ~15 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.009
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 4150g PILSNER MALT 2.0 SRM
• 376g WHEAT MALT 2.0 SRM
• 190g CARAVIENNE MALT 22 SRM
• 125g HONEY MALT 25 SRM
BOIL:
SUGAR:
• 376g CLEAR CANDI SUGAR @ 60 MINUTES
• 376g HONEY (ORANGE BLOSSOM) @ 10 MINUTES
HOPS:
• 24g HERSBRUCKER 4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g BITTER ORANGE PEEL @ 15 MINUTES
• 2.5g CORIANDER SEED @ 15 MINUTES
• 7g BITTER ORANGE PEEL @ 5 MINUTES
• 2.5g CORIANDER SEED @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 9.0 | IBU ~25 | SRM 5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.085 | FG 1.017
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 6200g PILSNER MALT 2.0 SRM
• 85g BISCUIT MALT 23 SRM
• 28g ACID MALT 3.0 SRM
BOIL:
SUGAR:
• 450g BROWN RICE SYRUP @ 60 MINUTES
• 227g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 42g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 8.5 | IBU ~28 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.007
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 4650g PILSNER MALT 2.0 SRM
• 113g HONEY MALT 25 SRM
• 85g BISCUIT MALT 23 SRM
• 57g AROMATIC MALT 26 SRM
BOIL:
SUGAR:
• 340g CLEAR CANDI SUGAR @ 60 MINUTES
• 453g ORANGE BLOSSOM HONEY @ 15 MINUTES
• 113g ORANGE BLOSSOM HONEY @ 5 MINUTES
HOPS:
• 43g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 21g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 7g KENT GOLDINGS 5.0% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 550 BELGIAN ALE
20 LITERS | ABV 8.1 | IBU ~27 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 4900g PILSNER MALT 2.0 SRM
• 170g BISCUIT MALT 23 SRM
• 113g MUNICH MALT 9 SRM
• 57g AROMATIC MALT 26 SRM
BOIL:
SUGAR:
• 450g CLEAR CANDI SUGAR @ 60 MINUTES
• 113g CANE SUGAR @ 60 MINUTES
HOPS:
• 40g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 28g SAAZ 3.75% AA @ 15 MINUTES
• 28g SAAZ 3.75% AA @ 5 MINUTES
• 7g SWEET ORANGE PEEL @ 5 MINUTES
• 7g BITTER ORANGE PEEL @ 5 MINUTES
• 0.5g CORIANDER SEED @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 8.5 | IBU ~25 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.009
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 5050g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT MALT 23 SRM
BOIL:
SUGAR:
• 680g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 36g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 1.25g CORIANDER SEED @ 15 MINUTES
• 0.5g GRAINS OF PARADISE @ 15 MINUTES
• 1.25g JUNIPER BERRIES @ 5 MINUTES
• 14g SWEET ORANGE PEEL @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 11.0 | IBU ~32 | SRM 5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.096 | FG 1.014
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 6700g PILSNER MALT 2.0 SRM
• 113g BISCUIT MALT 23 SRM
• 113g MUNICH MALT 9.0 SRM
• 57g AROMATIC MALT 26 SRM
BOIL:
SUGAR:
• 675g CLEAR CANDI SUGAR @ 60 MINUTES
• 226g GOLDEN SYRUP @ 60 MINUTES
HOPS:
• 60g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 7g BITTER ORANGE PEEL @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 2 MINUTES
• 14g BITTER ORANGE PEEL @ 2 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 6.5 | IBU ~26 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.011
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 3900g PILSNER MALT 2.0 SRM
• 113g CRYSTAL 40 SRM
• 113g AROMATIC MALT 26 SRM
• 113g HONEY MALT 25 SRM
BOIL:
• 450g CLEAR CANDI SUGAR 0.5 SRM
• 450g CANE SUGAR 0.5 SRM
• 42g KENT GOLDING 5% AA @ 60 MINUTES
• 14g SAAZ 3.75% AA @ 15 MINUTES
• 14g SWEET ORANGE PEEL @ 15 MINUTES
• 14g SWEET ORANGE PEEL @ 5 MINUTES
• 1.25g GRAINS OF PARADISE @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 9.5 | IBU ~26 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.084 | FG 1.014
MASH 90 MIN @ 66°C | BOIL 90 MIN
NOTES:
MASH:
• 6400g PILSNER MALT 2.0 SRM
• 170g AROMATIC MALT 26 SRM
• 56g BISCUIT MALT 23 SRM
BOIL:
SUGAR:
• 453g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 47g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 6.5 | IBU ~26 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.011
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
MASH:
• 5000g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT 23 SRM
BOIL:
• 680g CLEAR CANDI SUGAR 0.5 SRM
• 42g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 1.25g CORIANDER SEED @ 15 MINUTES
• 0.5g GRAINS OF PARADISE @ 15 MINUTES
• 14g SWEET ORANGE PEEL @ 5 MINUTES
• 1.25g JUNIPER BERRIES @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 10.5 | IBU ~25 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.095 | FG 1.017
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 7100g PILSNER MALT 2.0 SRM
• 227g CARAHELL 13 SRM
• 113g AROMATIC MALT 26 SRM
BOIL:
• 450g RICE EXTRACT SYRUP 7.0 SRM
• 227g CLEAR CANDI SUGAR 0.5 SRM
• 33g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 2.5g CORIANDER SEED @ 15 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 5 MINUTES
• 2.5g CORIANDER SEED @ 5 MINUTES
• 5g SWEET ORANGE PEEL @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 ABBEY IV ALE
20 LITERS | ABV 7.5 | IBU ~25 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 4100g PILSNER MALT 2.0 SRM
• 224g CARAVIENNE 22 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT 23 SRM
• 57g HONEY MALT 25 SRM
BOIL:
• 680g CLEAR CANDI SUGAR 0.5 SRM
• 30g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g SWEET ORANGE PEEL @ 15 MINUTES
• 14g WILLAMETTE 5.5% AA @ 5 MINUTES
• 14g SWEET ORANGE PEEL @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE
20 LITERS | ABV 9.0 | IBU ~25 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.007
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 4800g PILSNER MALT 2.0 SRM
• 113g HONEY MALT 25 SRM
• 85g MUNICH 9.0 SRM
• 57g AROMATIC MALT 26 SRM
BOIL:
• 450g CLEAR CANDI SUGAR 0.5 SRM
450g CANE SUGAR 0.0 SRM
• 38g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g HERSBRUCKER 4% AA @ 15 MINUTES
• 7g SWEET ORANGE PEEL @ 5 MINUTES
• 2.5g CORIANDER SEED @ 15 MINUTES
• 7g SAAZ 3.75% AA @ 5 MINUTES
• 9g BITTER ORANGE PEEL @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 9.0 | IBU ~27 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.009
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 5450g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT 23 SRM
BOIL:
• 680g CLEAR CANDI SUGAR 0.5 SRM
• 44g STYRIAN GOLDING 5.4% AA @ 60 MINUTES
• 14g HERSBRUCKER 4% AA @ 15 MINUTES
• 14g TETTNANGER 4% AA @ 15 MINUTES
• 14g SAAZ 3.75% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 540 ABBEY IV ALE
20 LITERS | ABV 8.5 | IBU ~26 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 90 MIN
NOTES:
MASH:
• 5150g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g CRYSTAL MALT 30 SRM
• 113g HONEY MALT 25 SRM
BOIL:
SUGAR:
• 600g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 35g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 28g CASCADE 5.5% AA @ 15 MINUTES
• 14g SIMCOE 13%AA @ 2 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 500 TRAPPIST ALE
20 LITERS | ABV 9.1 | IBU ~26 | SRM 11.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 3800g PILSNER MALT 2.0 SRM
• 3400g ALE MALT 2.0 SRM
• 340g CARAMUNICH 63 SRM
• 113g BISCUIT MALT 23 SRM
BOIL:
SUGAR:
• 450g CANDI SUGAR, CLEAR 0.5 SRM
• 450g CANE SUGAR 0.0 SRM
HOPS:
• 64g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 14g KENT GOLDINGS 5.0% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 BELGIAN GOLDEN ALE
20 LITERS | ABV 9.1 | IBU ~26 | SRM 11.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 6150g PILSNER 2.0 SRM
• 200g CARAMUNICH 56 SRM
• 100g AROMATIC MALT 26 SRM
• 100g BISCUIT MALT 23 SRM
• 50g CHOCOLATE MALT 600 SRM
BOIL:
SUGAR:
• 400g CANDI SUGAR, CLEAR 0.5 SRM
• 100g MALTODEXTRIN 3 SRM
HOPS:
• 21g STYRIAN GOLDINGS 5.4% AA @ 60 MINUTES
• 19g CHALLENGER 7.5% AA @ 60 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 1g CINNAMON POWDER @ 15 MINUTES
• 14g STYRIAN GOLDINGS 5.4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 570 BELGIAN GOLDEN ALE
20 LITERS | ABV 8.0 | IBU ~20 | SRM 511.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 4700g PILSNER 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g CARAPILS 2.5 SRM
• 113g BISCUIT MALT 23 SRM
• 113g HONEY MALT 25 SRM
BOIL:
SUGAR:
• 226g CANDI SUGAR, CLEAR 0.5 SRM
• 453g GOLDEN SYRUP 0.0 SRM
• 340g WILDFLOWER HONEY 0.0 SRM
HOPS:
• 15g NUGGET 13% AA @ 60 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 7g STYRIAN GOLDINGS 5.4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 720 SWEET MEAD/WINE
20 LITERS | ABV 14.0 | IBU ~25 | SRM 11.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.115 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 7850g PILSNER 2.0 SRM
• 450g CRYSTAL 65 SRM
• 170g CARAMUNICH 56 SRM
• 113g CARAVIENNE MALT 22 SRM
BOIL:
SUGAR:
• 900g CANE SUGAR 0.0 SRM
HOPS:
• 24g MAGNUM 12% AA @ 60 MINUTES
• 28g TETTNANG 4% AA @ 15 MINUTES
• 28g MITTELFRUEH 4% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE
20 LITERS | ABV 10 | IBU ~24 | SRM 10.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.084 | FG 1.010
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 3000g PILSNER MALT 2.0 SRM
• 2200g PILSNER MALT 2.0 SRM
• 113g AROMATIC MALT 26 SRM
• 113g BISCUIT MALT 23 SRM
BOIL:
SUGAR:
• 900g CLEAR CANDI SUGAR @ 60 MINUTES
HOPS:
• 26g BREWER'S GOLD 6.5% AA @ 60 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 15 MINUTES
• 5g BITTER ORANGE PEEL @ 15 MINUTES
• 2.5g CORIANDER SEED @ 15 MINUTES
• 28g STYRIAN GOLDINGS 5.4% AA @ 3 MINUTES
• 2.5g BITTER ORANGE PEEL @ 3 MINUTES
• 2.5g CORIANDER SEED @ 3 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 530 ABBEY ALE