This ale melds Old World ingredients in a new school style. French malted barley, English oats and Belgian yeast create honey & black pepper flavors. Lively Slovenian hops provide the floral, apricot and peach notes-Like the Euro, a collaboration of European countries. Let's just hope this one's a bit more successful!
Grist:
8.75 lbs Franco-Belges Pilsner Malt
0.63 lb. Simsons Golden Naked Oats
0.63 lbs. Weyermann Acidulated Malt
0.63 lbs. Belgian Aromatic Malt
Hops:
0.25 oz Styrian Goldings (First Wort Hop, add to wort as it drains from mash
tun)
0.25 oz Columbus (60 min)
1.75 oz Styrian Goldings (0 min)
Yeast:
WLP550-Belgian Ale
Mash schedule:
Sacch’ Rest: 148° F for 60 minutes
4 gallons 162 degree water
Mashout: 168° F for 10 minutes-1 gallon
Sparge 3.25 gallons 170 degree water
Actual OG 1.050
Ferment at 68 for 3 days, then slowly raise the ambient temperature to 75.
No comments:
Post a Comment