
Inspired by Leffe Brune, I took a crack at brewing a Belgian Brown Ale.
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Recipe for 5 gallons, your efficiency may vary:
6.8% ABV 25 IBU
8 lb Franco-Belges Pilsner (68.7%)
1 lb Weyermann Munich (8.6%)
0.5 lb Aromatic Malt (4.3%)
0.5 lb Special B (4.3%)
0.5 lb Victory Malt (4.3%)
2 oz Carafa Special III (1.2%)
1 lb D-90 Candi Syrup (8.6%)
Mash:
Step Mash:
148 F (65 C) for 45 min
158 F (70 C) for 45 min
170F (77 C) for 15 min
Water (ppm): Ca: 60 Mg: 7 Na: 26 Cl: 120 SO4: 62 HCO3: 0
Add 2g Gypsum, 2g Epsom and 5g CaCl and 2g NaCl to 8 gal (30L) spring water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
FWH – 1 oz (28g) Saaz (4% AA)
10 min – 2 oz (56g) Hallertau Mittelfrueh (3.4% AA)
0 min – 2 oz (56g) Styrian Goldings (2.5% AA)
OG: 1.061
Yeast: Wyeast 3522 Ardennes
Ferment pitching at 68 F (20 C), letting free rise no higher than 72 F (22 C) and let ferment for 10-14 days
FG: 1.010
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0:00 Intro and welcome
0:02 Beer description and approach
2:28 Recipe
6:12 Brew day
8:55 Fermentation Plan
13:39 Fermentation Follow-Up
14:13 Pour and Tasting Notes
17:40 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound
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