Here's the extra brief version of the Kasteel bier recipe from Beer Captured. heat 1 gallon of water @ 155 F Add: 4 oz Munich 4 oz biscuit 2 oz aromatic Steep for 30 minutes @ 150 F. Rinse with 1/2 gallon @ 150 F. Bring to a boil then add: 9.5 lb extra light DME 2 lb clear candi sugar 8 oz invert sugar (lyle's golden syrup) 2 oz styrian goldings @ 4.5% (9 HBU) Add water to make up 4 gallons. Boil for 45 minutes, then add: 1/2 oz styran goldings (flavor) 1/4 oz bitter orange peel 1 tsp Irish moss Boil for 13 minutes, then add: 1/2 oz Saaz (aroma) 1/2 oz bitter orange peel Boil 2 minutes, chill under 70 F, strain, and fill to make 5 1/8 gallons. OG = 1.102 - 1.103. Recommended yeast is Wyeast 1214 Belgian abbey or Wyeast 1388 Belgian strong. Both should ferment at 70 - 72 F. Primary for 7 days (or when done), then rack to secondary. Hit it with another dose of yeast 3 days before bottling. Bottle when fermentation is done, FG is achieved (1.016-1.017), and beer has cleared (8 weeks or so). Prime with 1/2 cup corn sugar and 1/3 cup clear candi in 2 cups water. Let prime @ 70 F for 6 weeks, then store in cellar. 12 lbs pale 2-row malt 5 lbs munich malt 1 lb aromatic malt 14.5 oz caramunich malt 11 oz melanoiden malt 8 oz special b malt 1.25 oz styrian goldings (50 mins) 1.5 oz saaz (50 mins) 1 TBSP ph 5.2 stabilizer Belgian Ale (WLP550) Had to sub WLP550 because they were out of Wyeast trappist high gravity. Single infusion of 26 qts @ 170.5 degrees (ended up ~157 degrees in MLT) Left for ~90 minutes Sparged 3 gallons @ 168 degrees Ended up with ~7.5 gallons, boiled down to ~6.5, then started timer 80 minute "boil" from 6.5 gallons Final OG of 1.087, but also have more than 5 gallons (~5.5-6 gallons it appears), so it's a little watered down. Going to ferment for at least 3 weeks in primary @ ~70 degrees, adding a little sugar (2 TBSP?) every couple days for the first week or so. Debating priming with treacle (8 oz)... 15.75#s belgian 2 row pilsner malt 4 oz. german munich malt 4 oz. belgian biscuit malt 2 oz. belgian aromatic malt 2# belgian clear candy sugar 8 oz invert sugar(lyle's golden syrup} 1.8 oz. styrian goldings 4.5%AA for 60 min(bittering hop) 1/2 oz. styrian goldings 15 min(flavor hop} 1/4 oz belgian bitter orange peel 15 min 1tsp. irish moss 1/2 oz saaz 1 min(aroma hop) 1/2 oz saaz belgian bitter orange peel-1min OG:1.120 FG:1.016 Mash temp/time: 149 deg F for 90min SRM:7 IBU:31 ABV:11% This is from Beer Captured and was modified by my newbie opinion. But turned out amazing. Similar to Kasteel Donker. .5 lbs Caramunich .5 Special B .25 Aromatic Malt .25 Biscuit Malt .25 Chocolate Malt .25 Honey Malt 2 lbs Belgian Pale 5 lbs Light DME (or in total 15.66 lbs of Belgian Pale or Pilsner which includes pale above) 1 lbs Wheat DME 1 lbs Sugar .25 Maltodextrin 60 Minute Boil: .5 oz Challenger .75 oz Styrain Goldings 15 Minute Boil: .5 oz Styrian Goldings 1/4 tsp. of cinnamon Irish moss 5 Minute Boil: .5 oz Styrian Goldings Wyeast 1388 Belgian Strong |