Batard de Belgique Beer Recipe
Category Belgian Ale
Recipe Type All Grain
Fermentables
6 lbs U.S. 2--row malt
3--1/4 lbs dexterine malt
2 lbs unmalted wheat
1 lbs light brown sugar
1 cup blackstrap molasses
2/3 cup corn sugar (priming)
Hops
1.5 oz East Kent Goldings hops (6.1% alpha)
Yeast Chimay yeast
Procedure Cook 1/2 pound 2--row malt and 2 pounds of unmalted wheat in 4--5 quarts of water until gelatinized (about 45 minutes). Mix cooked wheat into main mash water and stir until well mixed. Mash in: 12 quarts at 138F. Protein rest: 30 minutes at 126--131F. Mash: 2 hours at 148--152. Mash out: 5 minutes at 170. Sparge: 6--1/2 gallons at 170. Boil 2--1/2 hours adding hops 60 minutes from the end of the boil.
Batch #10 Gary's Oregon Steam Beer
Category Steam Beer
Recipe Type Extract
Fermentables
7 lbs amber malt extract
1 lb 20L chyrstal malt
.75 cup corn sugar (bottling)
Hops
1 1/2 oz cluster hops (boiling)
.5 oz cluster hops (finishing)
Yeast 1 package Wyeast California (2112)
Procedure Starter made 2 days ahead instead of one. Steep grains for 30 minutes. Sparge into kettle. Boil extract and hops for 60 minutes.
Batch #14 Raspberry
Category Fruit Beers
Recipe Type Extract !
Fermentables
5.5 lbs dry light malt extract
Hops
1 1/3 oz willamette hop pellets 60 minutes {alpha 4.3, beta 3.3}
1/3 oz willamette hop pellets 10 minutes
1/3 oz willamette hops 5 minutes
Other
1 can (96 oz) raspberry wine base
.25 teaspoon Irish moss
Yeast 1 package wyeast Belgian ale yeast
Procedure Cultured the yeast in 1.020 starter 48 hours in advance. Bring water to a boil. Add extract. Add boiling hops after hot break. Flavor hops added as noted above. Add Irish moss for last 15 minutes. Remove from heat. Cool. Sparge into carboy. Boil more water. Cool. Fill carboy. Wine base added to secondary at time of racking.
Batch #28
Category Belgian Ale
Recipe Type Extract
Fermentables
10 lbs Northwest Gold liquid malt extract
1.5 lb. corn sugar
Hops
1.3 oz Hallertauer hops (4%) 60 min.
.3 oz Saaz hops (3%) 60 min.
.3 oz Saaz hops (3%) 2 min.
Yeast Wyeast 1214 Belgian ale yeast
Procedure Boil extract, sugar, 1st hop addition 58 minutes. Add 2nd hop addition and boil 2 minutes. Cool and pitch yeast (I used a 1.5 liter starter). Ferment cool (about 60 F.). Bottle when fermentation completes.
Batch #62 Brain Wipe
Category Belgian Ale
Recipe Type All Grain
Fermentables
10 lbs Dewolf and Cosyn pilsner malt
1 lb. Briess 2-row malt
1.5 lbs. Corn sugar
2 lbs Laglaander Extra pale dry malt extract
Other
1.5 oz. Tettenager (4.4%) 60 min.
0.5 oz. Tettenager (4.4%) 5 min.
Yeast Wyeast White beer yeast
Procedure Mashed malts with step infusion mash, 30 min. 122 F., 75 min. 150 F., 10 min. 168 F.
Boil thirty minutes. Add corn sugar, malt extract, 1st hop addition. Boil 55 minutes. Add 2nd hop addition. Cool and pitch yeast (2 liter starter). Ferment 65-70 until completion.
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