#### DrDuckbutter

##### Well-Known Member

- Recipe Type
- Extract

- Yeast
- wyeast 1762 Blegian Abey II or wyeast 3522 belgian ardennes

- Yeast Starter
- na

- Additional Yeast or Yeast Starter
- na

- Batch Size (Gallons)
- 5

- Original Gravity
- 1.067

- Final Gravity
- 1.016

- Boiling Time (Minutes)
- 90

- IBU
- 26

- Color
- blonde

- Primary Fermentation (# of Days & Temp)
- 7

- Secondary Fermentation (# of Days & Temp)
- 21

- Additional Fermentation
- util complete

- Tasting Notes
- na

heat 1 gal. water to 155 degrees F add:

4 oz. Belgian Biscuit malt

4 oz. Belgian Aromatic malt

4 oz. German Munich malt

2 oz. Honey malt

heat and steep at 150 degrees F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gal. of 150 deg F water. Bring to boil, remove from heat and add:

7.25 lbs. Muntons Extra Light Malt extract

8 oz. Belgian clear Candi sugar

2 oz. Malto Dextrin

3/4 oz Pride of Ringwood @ 9.3% AA (7 HBU (bittering hop)

add water until total volume in brew pot is 2.5 gals. Boil 45 mins. then add:

1/2 oz. Styrian Goldings (flavor hop)

1 tsp. Irish moss

boil 15 mins. remove. chill. strain into fermenter, add water to 5 1/8 gallons(19.5 liters) when wort is lebow 70 degs F pithc yeast

1st choice: Wyeast 1762 Belgian Abbey II - ferment a 68-72 degrees

2nd choice: Wyeast 3522 Belgian Ardennes - ferm 68-72 degs

ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.

1/2 cup corn sugar and 1/3 cup belgianclear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

MINI-MASH:

mash 2.5 lbs. Belgian 2-row Pilsner malt and the specialty grains at 150 degrees for 90 mins. then follow extract recipe ommitting 2 lbs. of Muntons Exra Light Dry Malt at begginning of the boil.

ALL-GRAIN METHOD:

mash 11.75 lbs. Belgian 2-row Pilsner malt with the specialty grains at 152 degs F for 90 mins. Add 4.7 HBU (33% less than extract recipe) of bittering hops for 90 minutes of the boil. Add belgian sugar, irish moss and flavor hops as indicated above.

4 oz. Belgian Biscuit malt

4 oz. Belgian Aromatic malt

4 oz. German Munich malt

2 oz. Honey malt

heat and steep at 150 degrees F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gal. of 150 deg F water. Bring to boil, remove from heat and add:

7.25 lbs. Muntons Extra Light Malt extract

8 oz. Belgian clear Candi sugar

2 oz. Malto Dextrin

3/4 oz Pride of Ringwood @ 9.3% AA (7 HBU (bittering hop)

add water until total volume in brew pot is 2.5 gals. Boil 45 mins. then add:

1/2 oz. Styrian Goldings (flavor hop)

1 tsp. Irish moss

boil 15 mins. remove. chill. strain into fermenter, add water to 5 1/8 gallons(19.5 liters) when wort is lebow 70 degs F pithc yeast

1st choice: Wyeast 1762 Belgian Abbey II - ferment a 68-72 degrees

2nd choice: Wyeast 3522 Belgian Ardennes - ferm 68-72 degs

ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.

1/2 cup corn sugar and 1/3 cup belgianclear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

MINI-MASH:

mash 2.5 lbs. Belgian 2-row Pilsner malt and the specialty grains at 150 degrees for 90 mins. then follow extract recipe ommitting 2 lbs. of Muntons Exra Light Dry Malt at begginning of the boil.

ALL-GRAIN METHOD:

mash 11.75 lbs. Belgian 2-row Pilsner malt with the specialty grains at 152 degs F for 90 mins. Add 4.7 HBU (33% less than extract recipe) of bittering hops for 90 minutes of the boil. Add belgian sugar, irish moss and flavor hops as indicated above.