Archer hops are a relation of Cascade which can be used. A step mash is used to extract all the sugars from the Malts. I use two packets of dry yeast, Mangrove Jack's M31 Tripel and Lallemand Abbaye Ale yeast to make sure of full attenuation. I lightly hopped this brew, as I think Belgian Ale is about Malts and Yeast.
Fermentables
35% - Crisp Europils
2.5
37
1
Mash
28% - Crisp Finest Maris Otter Ale UK
2
38
3
Mash
14% - Crisp Extra Pale Malt
1
38
2
Mash
6% - Abbey Malt - DE
0.4
33
17
Mash
6% - Crisp Torrified Flaked Barley
0.4
34
2
Mash
1% - Crystal 50L - UK
0.1
34
50
Mash
10% - Corn Sugar (Dextrose) - US
0.7
46
0
Late
Hops
Fuggles
25
Pellet
Boil
60 min(s)
4.8
10.7
Archer
30
Pellet
Boil
45 min(s)
4.5
11.1
Archer
20
Pellet
Boil
15 min(s)
4.5
4.0
Yeast
Mangrove Jack's M31 Tripel Yeast
88%
Lallemand Abbaye Belgian Ale
86%
Other Stuff
Coriander
10
g
Mash
Clove
5
each
Mash
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash at 60C for 20 mins
2.Mash at 65C for 20 mins
3.Mash at 69C for 20 mins
4.Mash at 75C for 10 mins
5.Mash out and Sparge at 72C
6.Add Proptfloc Tablet (Irish Moss) at 30 mins boil.
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