Lair Belgian and French Ale No. 442

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):

4.91

Time (weeks):

6

Color (SRM):

21

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 30 percent wheat extract. Fermentables also include Dextrin Malt, Special B 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.

INGREDIENTS

Fermentables :

4 lbs of Extra Light Dry Malt Extract

2.5 lbs of Wheat Dry Malt Extract

1.5 lbs of Dextrin Malt

0.5 lbs of Special B Malt

0.5 lbs Flaked Wheat

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 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.