Three Layer Belgian Ale

Starting at: $39.19

Original Gravity: 1.0697 Final Gravity: 1.0174 Alcohol by Volume: 6.844%

This beer is very complex not just in the brewing process but in the flavors that hide & then suddenly appear as it ages. It is inspired by the Belgian brewers who like to blend beer while brewing. Try it! You'll be amazed.

Recipe price excludes herbs peels & honey.

 

Layer One

3.3 lbs. Wheat Malt Extract

1/2 lb. Belgian Wheat Grain (cracked)

1/2 lb. Belgian Aromatic Grain (cracked)

1 1/2 oz. Saaz Hops

1/2 Peel from 1 Orange or Whole Peel from 1 Tangerine (chopped) (Not included in recipe)

1/2 oz Coriander Seeds (crushed)

1 pkg. White Labs WLP500 Trappist Ale Yeast

4 oz. Crown Caps (approx. 55 caps)

5 oz. Priming Sugar (approx. 3/4 cup)

 

You will need 2 each Five gal. glass carboys (not encluded)

 

Mash grains in 1 gal. 160oF water for 1 hour. Sparge with 1/2 gal. 170oF water & return liquid to pot. Add malt & 1 1/2 oz. Saaz.. Boil for 60 min. Remove from heat add peel & coriander seeds. Steep for 15 min. Strain into carboy with enough cold water to make 2 1/2 gal. (this will not fill carboy). Pitch yeast when cooled to 80oF or below. Attach airlock & ferment until krausen falls then prepare Layer Two.

 

Layer Two

2 lbs. Honey

3 Sprigs Fresh Thyme or 1 teaspoon dry Thyme (Not included in recipe)

1 Sprig Fresh Sage or 1 teaspoon dry Sage (Not included in recipe)

1/2 oz. Saaz Hops

Heat 1/2 gal. water & 2 lbs. honey to 170oF. Add 1/2 oz. Saaz. Remove from heat & steep for 30 min. Add herbs & steep for 10 min. Strain into second carboy with enough cold water to make 11/2 gal. Cool to 80oF or below & rack Layer One into Layer Two (this will not fill carboy). Attach air-lock & ferment until krausen falls then prepare Layer Three.

 

Layer Three

3.3 lbs. Wheat Malt Extract

1 oz. Saaz Hops

Heat 1/2 gal. water to 170. remove from heat and add malt. Boil for 30 min. remove from heat and add 1 oz. Saaz. Steep for 10 min. then strain in (now clean) carboy #1 with enough cold water to make 1 gal. Rack contents of carboy #2 (Layer one and two) into carboy #1 (put slot A into Part B while holding Part 16 etc.). You will now have a full carboy. Attach blow-off tube and allow beer to ferment completely. Prime and bottle as usual. This beer will have big banana esters for the first few months but they will taper off with age. Age three months or more.

Yields 5 gallon.




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Please remove the Caps and Corn Sugar from this recipe








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  • Model: R17


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