M3

Brewer:	Eric The Hun		Email:	ericholst@msn.com
Beer:	M3		Style:	Belgian Pale Ale
Type:	Extract w/grain		Size:	2.5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	16 IBU
OG:	1.060		FG:	1.011
Alcohol:	6.4% v/v (5.0% w/w)
Water:	We used 3 gallon bottled water ILO tap water
Grain:	3.0 oz. Briess Munich 10 3.0 oz. Biscuit Malt 3.0 oz. Briess Caramel (Crystal) 20L 3.0 oz. Briess Caramel (Crystal) 40L 3.0 oz. Briess Carapils(Dextrine) 3.0 oz. Briess Caramel (Crystal) 60L
Steep:	1. About 2-3 hours prior to start of brewing, prepare the White Labs WL550 Belgian Ale liquid yeast. 2. Steep GRAINS in 1.0 gallon of water at 160° F for 30 minutes.
Boil:	60 minutes	SG 1.151	1.0 gallons
	3.0 lb. Briess Golden Light DME
	3. Remove GRAINS and ADD the Dried Malt Extract (DME). 4. Bring to BOIL and add 0.55 oz. Willamette pellet hops. BOIL for 60 minutes. 5. 15 minutes into boil add 0.30 oz. Fuggle hops. 6. 45 minutes into boil, add remaining Fuggles (0.45 oz.), and 1/2 tsp of Irish Moss 7. 60 minutes remove from heat, and transfer into fermenter. 8. ADD remaining water from the 3 gallon bottle water, to equal 2.50 gallons, COOL quickly to about 65° F to 75° F. Make sure wort is below 75° F before you add White Labs WL550 Belgian Ale liquid yeast per the yeast instructions then transfer to fermenting vessel with yeast. 9. Ferment at 65° to 74° F for 10 to 21 days. 10. At the end of fermentation rack into bottles or keg. Prime beer per your spec. 11. Let the beer condition in the bottles for 2-3 weeks before refrigerating. Cheers!
Hops:	0.55 oz. Willamette (5% AA, 60 min.) 0.30 oz. Fuggles (4.75% AA, 45 min.) 0.45 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	White Labs WL550 Belgian Ale liquid yeast.

Recipe posted 02/13/10.