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Lair Belgian and French Ale No. 425

Belgian and French Ale

Original Gravity (SG):

1.066

Batch Size (gal):

5.0

Final Gravity (SG):

1.018

Boil Volume (gal):

3.0

Strength (% ABW):

4.98

Time (weeks):

6

Color (SRM):

21

Bitterness (IBU):

30

Calories (Cals/12oz):

218

Recipe Description:

This recipe is designed to make a strong Belgian and French Ale that is dark amber in color. The fermentables include 15 percent wheat extract. Fermentables also include Biscuit Malt, Special B Malt, Flaked Oats, and Belgian Candi Sugar (clear). It uses Continental hops dosed for hop-malt balance, with additions for bittering, flavor, and aroma. The Belgian Ale yeast contributes an estery flavor and aroma.

INGREDIENTS

Fermentables:

5.25 lbs of Extra Light Dry Malt Extract

1.25 lbs of Wheat Dry Malt Extract

0.75 lbs of Biscuit Malt

0.5 lbs of Special B Malt

0.75 lbs Flaked Oats

0.5 lbs of Belgian Candi Sugar (clear)

Hops:

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

2.25 oz for 60 min. (bittering)

2.25 oz for 15 min. (flavor)

1 oz for 5 min. (aroma)

Yeast:

Wyeast 1214 Belgian Abbey - 1 packet

Water:

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Belgian Candi Sugar (clear) at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

55 - 60 °F.