Belgian Ale

Brewer:	Kathryn and Larry Moss		Email:	uniqueart@nwinfo.net
Beer:	Belgian Ale		Style:	Belgian Ale
Type:	All grain		Size:	5 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	23 IBU
OG:	1.055		FG:	1.010
Alcohol:	5.8% v/v (4.5% w/w)
Water:	Yakima City water pH=6.8
Grain:	7 lb. 8 oz. German Pilsner 12 oz. Wheat malt 8 oz. German Munich 8 oz. Belgian CaraVienne
Mash:	80% efficiency
	Mash 3 # grain in 1 gal water 20 min at 132F. Bring up to 156F for 30 min; at the same time mash remaining 5 # grain in 2 gal water for 20 min at 132F. Bring 1 gal from 156F to boil. Add to 2 gal (at 132F), to raise all to 156F. Mash 45 min. Bring to 168F with boiling water. Sparge.
Boil:	60 minutes	SG 1.039	7 gallons
	Add 1/4 tsp Irish Moss at 15 min to end of boil.
Hops:	1 oz. Saaz (4.4% AA, 45 min.) 1 oz. Saaz (4.4% AA, 15 min.) 1 oz. Cascades (aroma)
Yeast:	Wyeast Belgian Ale #1214, made up to 1/2 gal starter.
Log:	Primary ferment at 63F. Decant to secondary after 7 days, to complete fermentation.
Carbonation:	Keg half, Bottle half (1/3 cup corn sugar to 2.5 gals)

Recipe posted 08/14/97.