PAGE195SPECIALTY ALES: BELGIAN, GERMAN, SCOTTISH, BROWN
•14 HBUs, Chinook hops (boil)•1 ounce, Saaz hops (ﬁnish)•1/2 ounce, Tettnanger hops (ﬁnish)•Chimay yeast
This is a 9-gallon partial mash recipe. Usestandard procedures, brewing about 7 gal-lons of wort in a 10-gallon kettle, followedby a 7-gallon primary and 2 5-gallon sec-ondaries. Then keg (or bottle). The yeastwas cultured from a bottle of Chimay.
Classiﬁcation: Trappist ale, Belgian ale,Tripple, extractSource: Chuck Cox (bose!synchro!chuck @ uunet.UU.NET) Issue #556, 12/18/90
Ingredients: (for 7 gallons)
•3.3 pounds, pale unhopped extractsyrup•12 pounds, pale dry extract•1 pound, 6-row pale malt•1 pound, wheat malt•1 pound, Vienna malt•2 pounds, light brown sugar•1/2 pound, corn sugar•10 grams, coriander•8 grams, orange peel•4 HBUs, Saaz hops (boil)•4 HBUs, Hallertauer hops (boil)•4-1/2 HBUs, Fuggles hops (boil)•handful, hops (ﬁnish)•1 teaspoon, Irish moss•Chimay yeast culture
This is a 7-gallon partial mash recipe. Usestandard procedures, brewing about 7 gal-lons of wort in a 10-gallon kettle, followedby a 7-gallon primary and 2 5-gallon sec-ondaries or a 7-gallon secondary. Then keg(or bottle). The yeast was cultured from abottle of Chimay.
Classiﬁcation: strong ale, old ale, OldPeculier, extractSource: Mike Fertsch (FERTSCH@adcl.RAY.COM) Issue #225, 8/11/89This recipe is for one of my favorite oldales---Old Peculier. It comes from DaveLine’s book
Brewing Beers Like Those You Buy.
•4 pounds, dark malt extract•1/2 pound, roast barley•1/2 pound, crystal malt•2 pounds, dark brown sugar•2 ounces, Fuggles hops•5 saccharin tablets•yeast
This recipe uses saccharin, but I will notuse this in my beer; instead I may addbrewer’s licorice or lactose for sweetness.The amount of fermentables also seemslow; I would add a pound or two of lightextract to increase the gravity to the mid-ﬁfties. The recipe also calls for primingwith 3 ounces of black treacle, which ismolasses. This seems low, and it alsoseems that different brands would containdifferent amounts of fermentable sugar.
Scottish Steamy Ale
Classiﬁcation: Scottish ale, extractSource: Ken Ellinwood (!sun!suntzu!aimla!ken) Issue #299, 11/9/89My last batch came out too light because Iadded only 1/2 pound of the crystal malt---I was convinced it was in the 90 Lovibondrange. I also used 6.6 pounds of cannedextract. The resulting beer was about 1/3 asdark as the original.
•6 pounds, M&F light dry extract•1 pound, Scottish crystal malt (40L)•1 ounce, Northern Brewer leaf hops(boil)•1/2 ounce, Northern Brewer (ﬁnish)•Brewers Choice American ale yeast
Boiling hops are put in kettle for a 55minute boil. The ﬁnishing hops are put infor an additional 5 minutes.
Classiﬁcation: Trappist ale, Belgian ale,all-grainSource: C.R. Saikley (email@example.com) Issue #606, 3/29/91
Ingredients: (for 6 gallons)
•8 pounds, Klages pale malt•4 pounds, Munich malt (10L)•1 pound, crystal malt (40L)•1 pound, malted wheat•1 pound, wheat ﬂakes (unmalted)•1 pound, dark brown sugar•2 ounces, chocolate malt (uncracked)•2 ounces, Cascade hops (I didn’t havetime to age them 3 years!)•1 quart, starter cultured from Chimaydregs
Mash temp 158 degrees, pH 5.3, 1 hourmash, ﬁnal temp 155 degrees. Mash outwith 1-1/2 gallons boiling water, resultanttemp 168 degrees. Sparge @ 168 degrees,sparge water acidiﬁed with lactic acid topH 6.5. Collect 8 gallons sweet wort. Addbrown sugar. Boil for 1-1/2 hours. Add allhops 30 minutes into the boil. Cool to 70degrees (counterﬂow chiller). Pitch Chi-may starter. Ferment for 2 months in a sin-gle stage fermentation. Prime with 44ounce sweet wort (from the original brew,stored very carefully). Bottle, yield 6 gals.
•O.G.: 1.072•F.G.: 1.014•Primary Ferment: 2 months
Ides of March Ale
Classiﬁcation: pale ale, coffee, extractSource: Kevin L. Scoles (firstname.lastname@example.org) Issue #646, 5/28/91
•1 can, Coopers Ale Kit•1-1/2 pounds, light dry malt extract•1 pound, rice syrup•1 cup, brewed Kenya AA coffee•1/4 pound, Black Patent malt•1/4 pound, chocolate malt•1/4 pound, 40 deg crystal malt•1-1/2 ounces, Willemette whole hops•1/2 cup, corn sugar - bottling•ﬁnings (follow directions)