10 lbs. Pale Malt Extract
1 lb. Light Belgian Candi Sugar
1 lb. Special B
1/2 lb. Caramunich
1/2 lb. Wheat
1 oz. Kent Golding Hops (boil)
1/2 oz. Hallertau Hops (mid boil)
1/2 oz Hallertau Hops (late boil)
Belgian Ale style yeast of choice
(yeast choice may also be a neutral type if you prefer a maltier and more caramelly finish)
1. Heat 2 gallons of water until steaming, or about 160 to 180 degrees F. Place the grains into a large mesh steeping bag and put the bag of grains into the hot water. Turn the heat OFF to avoid burning your steeping bag and allow to steep 30-40 minutes, gently agitating periodically.
2. Remove the grains and pour in the Pale Extract and the Candi Sugar, stirring to completely dissolve. When dissolved, turn heat back on and and bring the mixture to a slow simmering boil while stirring gently.
3. When a slow simmering boil is reached, add the "boil" hops and begin timing a 30 minute simmer. Stir frequently but gently.
4. With 15 minutes remaining, add the "mid-boil" hops and, if using, Irish Moss to aid beer settling (see reference link below).
5. With 5 minutes remaining in the 30 minute boil add the "late boil" hops. Monitor the boil, stirring very gently during the remaining 5 minutes.
6. Cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Read the article referenced below or ask us for guidance if you are unfamiliar with the benefits of two-stage fermentation.
Irish Moss and Gelatin clarifier (optional but strongly
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