Belgian Ale Recipe
6 lbs Belgian Pale Malt
4 lbs Belgian Munich Malt
1 lb Belgian Aromatic
.6 oz Belgian Caramunich
.75 lbs Piloncillo
.5 oz Crushed Coriander
1 Star Anise
2 Oranges (zested)
1 oz Northern Brewer (90 Min)
.5 oz Czech Saaz (90 min)
1 oz Czech Saaz (5 min)
WLP 575 – Belgian Style Ale Yeast Blend (1 L Starter)
O.G. 1.065

Water Profile: R.O. Water
3/8 tsp of Gypsum Salt (Mash)
3/4 tsp of Calcium Chloride (Mash)
3/8 tsp of Gypsum Salt (Boil)
3/4 tsp of Calcium Chloride (Boil)

Step by Step Instructions
This beer can be brewed with a single infusion mash. Use about 3.75 gallons of water to bring your mash to a temperature of 152 F…

After you add your water and reach your mash temperature, add any minerals (if needed) to achieve a pH in the 5.1-5.4 range…

Sample your mash and take a pH reading 15 minutes after adding your minerals and adjust as necessary…

The mash should last a total of 60 minutes…

After the mash is complete, recirculate your wort until it runs clear and the cloudiness goes away… Once clear, begin collecting wort…

You will need about 7 gallons of wort… this should take about one and a half to two hours…

Sparge with water at 175 F or higher to keep the mash at 170 F during lautering…

While you drain your mash tun, crush your coriander, and zest your oranges.

The Boil
After lautering, bring your wort to a boil… once your boil starts, add your hops (Northern Brewer hops and Czech Saaz), and add the piloncillo sugar. At this time you may want to add any minerals for flavor adjustment…

Boil for 90 minutes… watch your boil off rate to end up with 5.25 gallons of wort at the end of the boil…

Five minutes prior to the end of the boil, add your last set of hops…

At the end of the boil, add your orange peel, coriander and star anise…

Cool beer down to 70 F and pitch your yeast… Start your fermentation at 68 F and slowly raise it to 72 F over the next four days after fermentation begins…

The beer should remain in the primary for 3 weeks… after that prime with 4.5 oz of corn sugar and bottle condition for 3 weeks… cheers!

How to Brew Beer

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