Belgian Strong Ale (AKA Belgian Kick-ASS)
Based on my recollections of a beer I drank a lot of in Brugge Belgium.
20 lbs pale Belgian malt
2 lbs Munich
2 lbs white wheat or carapils
1 lb Caramunich
1 lb Special B (250L)
Mash 1 hour in 8 gals. half hard, half RO water.
Strike temp. 170
Mash temp: 155
Sparge with 7 gals water at 170F to collect at least 12 gallons wort.
Boil 30 mins., then add the following for 60 mins.
1 oz Mt. Hood (4.5 AA)1 oz Hallertauer (3.4 AA)1 oz East Kent Goldings (6.1AA)
for 15 mins add: 1 oz Tettanger (4.6 AA), 1 oz EKG (6.1AA), 2 tsps. Irish moss, 1 lb amber candi sugar
Wyeast 1388 or White Labs Trappist
Primary fermentation: 6 days @70F
Secondary: 14 days @ 70
I bottled half, and put half in a Corny keg with 1/3 cup corn sugar. The bottles I put in a 70F closet to age for two or three months. The keg I left at room temp for a week and then put in a fridge at 40F to age for two or three months
OG 1.072
FG 1.018
This is my signauture housebeer. I almost always have it on tap.
