This recipe was created in an attempt to produce something like a Belgian White with less phenol character and require less wheat. It ferments dry, with emphasis on its spicy character.
Original Gravity: 1050 (12.5 P)
Final Gravity 1009 (2.25 P)
Yield: 5 U.S. gallons
- 3.3 pounds Munton’s XL malt extract syrup OR 2.6 pounds XL DME
- 2.5 pounds Dextrose
- Pilsner malt 1/3 pounds
- Wheat malt 7 oz
- Carahell 1 oz
NOTE: You can generally substitute 1.9 pounds of 2 Row base malt grain for 1 pound of XL Dried Malt if you want to make an all grain version of the beer.
Burntstone would do a mini mash – Mash grain at 148 F for 40 minutes and then raise temp to 150 for 30 minutes and then 152 for 20 minutes. At home you can do this in your boil pot with a grain bag in 2-3 gallons of water as you would normally do with an extract recipe. After the mini-mash, remove grain, then add malt extract, fill kettle to 6 US gallons and bring to a boil.
- Northern Brewer ½ oz for 60 min and 19 IBU – add as a first wort hop addition as you fill the kettle
- Saaz 1/6 oz for 15 min and 1.2 IBU
- Coriander spice, crushed – 2 oz for 15 min
- Saaz 1/2 oz for 5 min and 1.2 IBU
- Coriander spice, crushed – 2 oz at the whirlpool at the end of the boil
Yeast – cool wort as quickly as possible and pitch Wyeast 1388 Belgian Strong Ale
Ferment at 68 F until Kraeusen drops and leave in the fermenter for 2 more days before transferring to a secondary carboy (6 – 8 days total). Age 1 to 2 weeks in the secondary and bottle/keg.