Lair Belgian and French Ale No. 416

Belgian and French Ale

Original Gravity (SG):

1.065

Batch Size (gal):

5.0

Final Gravity (SG):

1.017

Boil Volume (gal):

3.0

Strength (% ABW):

4.92

Time (weeks):

6

Color (SRM):

18

Bitterness (IBU):

30

Calories (Cals/12oz):

215

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 Crystal Malt 40 L, Flaked Wheat, and Belgian Candi Sugar (amber). It uses Continental hops dosed for hop-malt balance, with additions for bittering only. 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

1.25 lbs of Crystal Malt 40 L

0.5 lbs Flaked Wheat

0.5 lbs of Belgian Candi Sugar (amber)

Hops :

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

3 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 Belgian Candi Sugar (amber) 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.