These actually turned out really well. They are extremely sweet, with a je ne sais quoi that is reminiscent of rootbeer. Christy says it tastes like apples and cinnamon.
If I were to change anything, it would be to use a stronger hops to balance out the insane amount of sugars. After drinking two of them, I can't complain much. To date, this is the most potent batch I have made, so please, drink responsibly.
Initial 1.093 !
11.03% ABV How is this calculated?
6 lbs Light (Gold) LME
1 lb light DME
2 lbs Belgian Pilsner malt
3 lbs light candi sugar
2 oz Styrian Golding hop pellets (4.1%)
1 tsp irish moss
1 vial 550 Belgian Ale Yeast
1 cup table sugar for priming
In 3 gallons water, steep Pilsner malt at 165° for 45 minutes in a grain bag
Remove grain bag, heat to a boil
Add hops and DME. Boil for 15 minutes
Remove kettle from heat, disolve LME and return to a boil
Boil for 30 minutes, then add candi sugar and irish moss
Boil for 15 minutes, remove kettle from heat and cool to 75°
Add yeast, and allow to ferment for 1 week
Transfer to secondary fermenter and let sit 2 weeks
Bottle and store for at least 2 weeks before chilling
Back to beer main