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Ingredients
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Malts
Hops
Yeast
Water
Priming Sugar
Method
Mashing
- 1
Prepare the Mash
In a large pot, heat 3 liters of filtered water to about 66°C (150°F). Add the Pale Malt, Caramel Malt, and Munich Malt. Stir well and let it rest for 60 minutes.
- 2
Sparging
After 60 minutes, sparge the grains with 3 liters of hot water (around 75°C or 170°F) to extract more sugars. Collect the wort in your brew kettle.
Boiling
- 3
Boil the Wort
Bring the wort to a boil. Once boiling, add the Hallertau Hops and boil for 60 minutes.
- 4
Add Saaz Hops
With 15 minutes left in the boil, add the Saaz Hops to the wort for aroma.
Cooling and Fermentation
- 5
Cool the Wort
After the boil, use a wort chiller or an ice bath to cool the wort to about 20°C (68°F).
- 6
Pitch the Yeast
Once cooled, transfer the wort to a sanitized fermentation vessel. Add the Belgian Ale Yeast and seal the vessel with an airlock.
- 7
Fermentation
Let the beer ferment for 1-2 weeks at around 20°C (68°F) until fermentation activity slows.
Bottling
- 8
Prepare Bottling
In a small saucepan, dissolve the Corn Sugar in 1 cup of boiling water. Let it cool, then add it to the fermented beer.
- 9