The High Plains Draughters Recipe Database


Belgian Strong Ale
contributed by John Pearson on 1997-01-19
makes 5 gallons

Ingredients List  

12 lbs DWC Pilsner malt
12 oz caramunich malt
6 oz flaked barley
0.5 lbs crystal malt (50L)
1 lbs Munich malt (20L)
1.5 lbs Northwestern gold extract
5.5 oz dark candy sugar
2 lbs corn sugar
0.75 oz coriander (10 minutes)
0.75 oz sweet Curacao orange peel (10 minutes)
1 oz Willamette hops (4.3% alpha, 60 minutes)
1 oz Kent Goldings hops (4.6% alpha, 15 minutes)
1 oz Mt. Hood hops (3.9% alpha, 15 minutes)
100 mils Wyeast Abbey 1214

Brewing Notes  

Mash in all grains to reach 120 degrees. Hold for 30 minutes protein rest. Raise temperature to 155 degrees. Hold for 60 minutes. Sparge with 5 gallons of 170 degree water. Aerate with pure oxygen for 20 minutes. Pitching temperature: 60 degrees.

Fermentation Notes  

Ferment for 2 weeks at 70 degrees. Rack to secondary for one week. Bottle with 3/4 oz corn sugar.

Gravity  

Original gravity: 1.087
Final gravity: 1.01

Competition Record  

John Pearson, 2nd place Belgian Blockbuster, 1996 HPD Club-Only Competition



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