Belgian and French Ale
Batch Size (L):
Boil Volume (L):
This recipe is designed to make a low strength Belgian and French Ale that is pale amber in color. The fermentables include 30 percent wheat extract. Fermentables also include Biscuit Malt, Special B Malt, and Flaked Wheat. 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.
1.13 kg of Extra Light Dry Malt Extract
0.68 kg of Wheat Dry Malt Extract
0.45 kg of Biscuit Malt
0.11 kg of Special B Malt
0.11 kg Flaked Wheat
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
35 g for 60 min. (bittering)
35 g for 15 min. (flavor)
14 g for 5 min. (aroma)
Wyeast 1214 Belgian Abbey - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 66 °C 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.
Primary Fermentation - 7 days at 18 °C.
Secondary Fermentation - 10 days at 18 °C.
Do not filter.
177 mL of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 355 mL size are needed.
14 days at 18 °C.
10 - 13 °C.
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