Belgian Style Speciality Ale
BIAB method.
With all the grain fermentables (excludes the candi sugar):
Mash at 64°C for 60 mins
Raise mash temp to 74°C for 30 mins
(Total 90 mins)
Remove and drain the grains
Boil for 60 mins, adding hops per schedule.
Chill to 18-20°C
Pitch yeast
Ferment at 18°C for 2 days
@ 2 days, add candi sugar (dissolved in 300ml of boiled water)
Ferment at 18°C for a further 1 day (3 days total)
Ferment at 20°C for a further 2 days (5 days total)
@ 5 days, add dry hops
Ferment at 22°C for a further 2 days (7 days total)
Prime (100g of sugar) & bottle
When initially consumed, ~3 weeks after bottling, the flavour imparted by the yeast was a bit too overpowering and seemed to need to be balanced. But with further conditioning (4 - 5 weeks), the yeasty character had calmed down to the point targeted for this style of beer.
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