Medium body, high alcohol and warming Belgian style with spicy notes

8lbs Pilsner Malt Extract
4 oz German Wheat Malt
8 oz Aromatic Malt
4 oz German Vienna
4 oz Brown Malt
1# Dextrose corn sugar
1# Light Candi Sugar (or 1# Honey)

2 oz N. Brewer or (2nd option) 2oz Sterling hops total:
1.5 oz @ 60 minutes
.5 oz @ 10 minutes

1 tsp Irish Moss package, added at beginning of boil

Liquid yeast options:  1st choice Wyeast  1762 Abbey II or 2nd choice Wyeast 1214 Abbey Ale or Dry yeast option: Safbrew T-58

3/4-cup dextrose for bottle priming on bottling day

Starting Gravity:1.075-1.079    ABV: 8.5-9%    SRM: 7-9    IBU: 24-26


Full recipe (in MS word format):

BELGIAN STRONG ALE.doc (40.50 kb)

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