Lair Belgian and French Ale No. 307 |
|
Belgian and French Ale
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Original Gravity
(SG): |
1.040 |
Batch Size (gal): |
5.0 |
Final Gravity
(SG): |
1.011 |
Boil Volume (gal): |
3.0 |
Strength
(% ABW): |
3.00 |
Time (weeks): |
5 |
Color
(SRM): |
19 |
|
|
Bitterness
(IBU): |
11 |
|
|
Calories
(Cals/12oz): |
131 |
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|
Recipe Description: This recipe is designed to make a low strength Belgian and French Ale that is dark amber in color. The fermentables include 30 percent wheat extract. Fermentables also include Crystal Malt 80 L and Flaked Wheat. It uses Continental hops dosed for low hop presence, with additions for bittering only. The Belgian Ale yeast contributes an estery flavor and aroma. |
INGREDIENTS |
Fermentables
: | 2.5 lbs of Extra Light Dry Malt Extract |
| 1.5 lbs of Wheat Dry Malt Extract |
| 1.25 lbs of Crystal Malt 80 L |
| 0.25 lbs Flaked Wheat |
Hops
: | Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet) |
| 1 oz for 60 min. (bittering) |
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 hops during boil as scheduled. |
| Estimated total brewing time = 90 minutes. |
Fermentation: | Primary Fermentation - 7 days at 65 °F. |
| Secondary Fermentation - 10 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. |