The Belgian I made earlier this year turned out really well...the key seems to be letting the beer sit in secondary for a while. I wanted to brew another batch to get it fermenting and ready for later this summer, because my wife really enjoys it.
Brew Day: 30 Jun 2018
Partial Mash:
10 oz Munich
4 oz Crystal rye
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
6 oz table sugar
Hops: 14 g German Perle @ 20 min
Yeast: BE-134
Addendum, 11 July: Racked to secondary.
Addendum, 9 Aug: Bottled tonight on 1 T of table sugar dissolved in 1/2 c boiling water. Got 7 good bottles, a partial fill, and a 22 oz flip top bottle.
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