From the HBD Archive
From: wslack.UUCP!wrs@mv.MV.COM (Bill Slack)
Subject: Brew a Belgian Ale This Summer
Date: 1992-07-16 11:46:07 GMT

Looking for a cool and refreshing brew for the summer? Tired of the same
old flavor profiles? Have you ever had a Hoegarden Gran Cru or similar
Belgian Ale? Try your hand at the Belgian wit (white) style of ale; a pale,
light bodied well spiced beer made from wheat (and other grains) as well as
the traditional barley. The following recipe calls for a two step mash,
barley, rye and wheat malts, honey, and some interesting hops and spices.


Rye Wit

The name is courtesy of Dan Hall. This is a variant of Chuck Cox's Nit Wit
and my Corey Ander's RN Screw (see below).

Mash:

3 lb. 6 row
1 1/2 lb. rye malt
1 1/2 lb. wheat malt

Protein rest 120+F for 30 min.
Mash 150+F for 90 min.

Boil:
60 min.
The mash liquor
~3 lb. honey | Use enough honey and dried malt extract
~2 lb. light DME | to raise OG to 1.050
1 oz. Hallertau

15 min.
1/2 oz. whole cardamom
1/2 oz. coriander seed
1/2 oz. Hallertau

5 min.
1/2 oz. cardamom
1/2 oz. coriander
1/2 oz. orange peel

2 min.
1/2 oz.Hallertau

OG about 1.050. Pitch a Belgian ale yeast, such as the one newly
offered by Wyeast, or culture some yeast from a fresh bottle of Chimay.
Expect an FG of 1.008 or so. Prime and condition as usual.

Note: Crack the cardamom shell and lightly crush the coriander seed. Strain
them out before moving wort to the fermenter. The cardamom is not a
traditional spice for this beer, so leave it out if you prefer.


Don't want the fuss of mashing? For an extract version, try:


Corey Ander's RN Screw

A version of the gran cru extract recipe in Charlie Papazian's new book.

5 # light DME
2.75 # clover honey
1 oz. Hallertauer
Boil 45 minutes and add:
1/2 oz. or so of freshly ground coriander
1/3-1/2 oz. Hallertauer
Boil 10 minutes and add:
Another 1/2 oz. or so of coriander
1/2 oz. or so of ground dried orange peel (zest)
Boil 3 minutes and add:
1/2 oz. Hallertauer
Boil 2 minutes.

Rehydrated Red Star ale yeast (all those ester work well here), or a
Belgian yeast as above.
Ferment and prime as usual.

Expect an OG of 1.047 and an FG of 1.010.

__
wrs@gozer.mv.com (Bill Slack)


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