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Belgian Waffles?
This is an excellent recipe to create a DeKonick like ale.
2nd Prize in Belgian & French Ales at Newark Ale Fest.
| Brewer: | Mike Castagno | Email: | downpantera101proof@yahoo.com | |||||
| Beer: | Belgian Waffles? | Style: | Belgian Pale Ale | |||||
| Type: | All grain | Size: | 6.5 gallons | |||||
| Color: |
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Bitterness: | 27 IBU | |||||
| OG: | 1.052 | FG: | 1.011 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | Atlanta --> Antwerp 88 ppm Ca, 14 ppm Mg, 44 ppm Na, 90 ppm SO4, 51 ppm cl, 70 ppm HCO3 |
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| Grain: | 11.5 lb. Belgian Pilsner .33 lb. Belgian CaraMunich .66 lb. Belgian CaraVienne |
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| Mash: | 74% efficiency | |||||||
| Single infusion mash @ 1.46 qt/# 160°F Strike temp (10 gallon Rubermaid cooler) 149°F rest, 30 minutes 20 minute recirc 40 minute sparge at 170°F Collected 8.5 gallons of wort at 1.040 |
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| Boil: | 90 minutes | SG 1.040 | 8.5 gallons | |||||
| 15% boil off, 1 gallon lost by hop absorbtion, false bottom and plate chiller 1 capsule Servomyces (15 Min), 1 tablet Whirlfloc (10 Min) |
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| Hops: | 1.5 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Liberty (4% AA, 15 min.) |
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| Yeast: | WLP 530 1 L starter at 1.040 for 20 hrs on stirplate |
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| Log: | Brewed on 10/18/08 Fermented at 68°F for 4 days and 70°F for 3 days 2° fermentation for 10 days at 65°F, 1 tsp gelatin bloomed in warm water (100°F) added and mixed during 2° |
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| Carbonation: | 2.3 volumes | Keg: 12.5 psi @ 45°F | ||||||
| Used 5 micron carbonation stone | ||||||||
| Tasting: | I would replace a pound of Pilsner with Munich and another 1/2 pound with biscuit to get a better malt character. | |||||||
Recipe posted 01/05/09.
