Belgian and French Ale
Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a low strength Belgian and French Ale that is dark amber in color. Fermentables include Dextrin Malt, Chocolate Malt, and Flaked Wheat. It uses Continental hops dosed for hop-malt balance, with additions for bittering only. The Belgian Ale yeast contributes an estery flavor and aroma.
4 lbs of Extra Light Dry Malt Extract
1 lbs of Dextrin Malt
0.25 lbs of Chocolate Malt
0.25 lbs Flaked Wheat
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
1.75 oz for 60 min. (bittering)
Wyeast 1214 Belgian Abbey - 1 packet
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.
Primary Fermentation - 7 days at 65 °F.
Secondary Fermentation - 10 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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