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  • 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

    1. Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1.0 oz Cascade hops
    5. Boil 40 minutes
    6. Add 0.25 oz Cascade hops
    7. Boil for 19 minutes
    8. Add 0.25 oz Sterling hops
    9. Boil for 1 minute
    10. Turn heat off and cool wort to 68°F
    11. Transfer to fermenter
    12. 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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