Name: Lost Cowboy Brewing Companys PRARIE DEW Recipe
Cook time: 48 h
Total time: 48 h
Yield: 220 servings
Cuisine: Belgian
Ingredients: 36 lbs Pilsner malt; 8 lbs Belgian Pale / Aromatic malt; 6 lbs Wheat malt; 4 lbs Light Munich malt; 2 lbs CaraMunich or light caramel malt; 60 lbs Wildflower honey (local, pasteurized or gently warmed); 3 oz Saaz (or Styrian Golding) hops - bittering; 2 oz Saaz (or Styrian Golding) hops - flavor/aroma; 6 packs Belgian abbey ale yeast (e.g., Wyeast 3787, White Labs WLP500, or similar); 4 tsp Yeast nutrient; 4 tsp Yeast energizer (optional); 56 gal Brew water (adjusted to moderate sulfate/chloride ratio, soft-to-medium profile); 2 tsp Irish moss or whirlfloc (for clarity); 6 lbs Priming sugar (corn sugar) for carbonation - if bottling

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

8.7% ABV, A bright, citrus-forward Belgian Tripel brewed with 60 pounds of wildflower honey for a delicate floral sweetness and a beautifully dry finish. Fermented with a traditional abbey ale strain, it delivers classic notes of lemon, clove, and light spice. This beer is effervescent and deceptively smooth, this golden ale balances honeyed complexity with refined Belgian character.

Mill base and specialty malts to a medium-fine crush. Heat strike water to reach target mash temperature when grains are added. Use approximately 1.25–1.5 quarts per pound of grain (adjust with system losses).

Mill and Heat

Mash in at 149°F (65°C) and hold for 60 minutes for a slightly fermentable profile that will finish relatively dry but retain some body. Stir thoroughly and recirculate until runnings are clear.

Vorlauf until the wort runs clear, then begin lautering. Collect wort until you have full pre-boil volume (~72–74 gallons) accounting for boil-off and hop additions.

Sparge with 170°F (77°C) water to collect additional wort and give a total pre-boil volume sufficient to end with ~6.5–7.0% ABV in a 50–55 gallon batch; target final batch size ~55 gallons to account for losses (quantities above assume a 55-gallon final package).

Bring wort to a vigorous rolling boil. Total boil time: 90 minutes. A longer boil helps concentrate wort and develop desired gravity and Maillard notes.

At 90 minutes (start of boil): add bittering hops (3 oz Saaz/Styrian) and begin timing the 90-minute boil.

At 20 minutes remaining: add Irish moss or whirlfloc and 1 oz of the flavor hops if splitting aroma additions; add half of yeast nutrient/energizer if using split additions.

At 5 minutes remaining: add the remaining 1 oz of flavor/aroma hops (and any remaining nutrient). Turn off heat after 90-minute total boil time.

Note on hop profile: keep hop additions light and noble-leaning to maintain a delicate bitterness and allow honey and Belgian yeast esters to remain prominent.

Cool wort quickly to 170°F (77°C) for honey addition. Gently warm honey (if very thick) to pourable syrup but do not boil honey. Add 60 lbs wildflower honey at or near 170–180°F and stir thoroughly to dissolve. This preserves delicate floral aromatics and avoids scorching honey.

After incorporating honey, continue chilling wort to yeast-pitching temperature of 65–68°F (18–20°C) for a controlled fermentation start with the chosen abbey yeast.

Total gravity target (post-honey): Original Gravity (OG) ~1.090–1.096 to achieve ~8.7% ABV depending on attenuation; record OG precisely with a hydrometer/refractometer adjusted for honey.

Aerate or oxygenate the cooled wort thoroughly (1–2 minutes pure O2 or vigorous aeration) — high gravity beers require good oxygen for healthy yeast growth.

Pitch Belgian abbey ale yeast: use multiple packets (6 packs for large 50–55 gal batch) or a specially prepared large starter to ensure adequate cell count. Rehydrate or decant per manufacturer instructions.

Ferment at 66–70°F (19–21°C) for primary fermentation. Expect vigorous activity in the first 48–72 hours. Allow temperature to rise slowly to 72–74°F (22–23°C) mid-fermentation for ester development (lemon/clove) and to help attenuation, then rest down to 65–68°F for conditioning if desired.

Add remaining yeast nutrient/energizer at ~48 hours to support fermentation of honey sugars and improve yeast health.

Primary fermentation length: 7–10 days or until activity slows and target attenuated gravity is reached (use hydrometer readings).

Rack to a secondary fermenter for conditioning after primary fermentation subsides (optional, 5–7 days). Because honey can add delicate aromatics, a short conditioning period helps clarify flavors without losing volatile aromatics.

Condition at 60–65°F (15–18°C) for 2–3 weeks to allow yeast to clean up, maturate esters and phenols, and develop a dry finish. Taste periodically; target final gravity (FG) ~1.008–1.014 depending on attenuation — honey will ferment out highly, so expect a dry finish.

Cold crash to near-freezing for 48–72 hours to encourage settling and clarity prior to packaging.

If kegging: transfer to kegs, carbonate to 2.6–3.0 volumes CO2 (Belgian Tripels are often highly carbonated). Chill and serve with an open Belgian-style pour to show effervescence.

If bottling: gently dissolve priming sugar (6 lbs corn sugar for the full batch) in boiling water, cool, and mix with beer; bottle and cap. Condition at 70–72°F for 2–3 weeks to develop carbonation, then age cool for another week. Target 2.6–3.0 volumes CO2.

Allow beer to carbonate and condition in bottle/keg for at least 2–4 weeks before sampling; flavor integration improves over 4–8 weeks.

Serve cold but not ice cold: 42–48°F (6–9°C) in a tulip or goblet to concentrate aromas. Expect pronounced honey-derived floral notes, lemon and spicy clove from the yeast, a delicate honey sweetness balanced by a dry finish, and lively effervescence.

Record all gravity and temperature readings for future recipe tuning. Adjust mash temp, yeast strain, or honey amount to modify body, ABV, and perceived sweetness if desired.

Pilsner malt

Belgian Pale / Aromatic malt

Wheat malt

Light Munich malt

CaraMunich or light caramel malt

Wildflower honey (local, pasteurized or gently warmed)

Saaz (or Styrian Golding) hops - bittering

Saaz (or Styrian Golding) hops - flavor/aroma

Belgian abbey ale yeast (e.g., Wyeast 3787, White Labs WLP500, or similar)

Yeast nutrient

Yeast energizer (optional)

Brew water (adjusted to moderate sulfate/chloride ratio, soft-to-medium profile)

Irish moss or whirlfloc (for clarity)

Priming sugar (corn sugar) for carbonation - if bottling

PRARIE DEW

Make PRARIE DEW Recipe in just 48h . 8.7% ABV, A bright, citrus-forward Belgian Tripel brewed with 60 pounds of wildflower honey for a delicate floral sweetness and a beautifully dry finish. Fermented with a traditional abbey ale strain, it delivers classic notes of lemon, clove, and light spice. This beer is effervescent and deceptively smooth, this golden ale balances honeyed complexity with refined Belgian character.

PRARIE DEW

Descriptors

Tasting Notes

Food Pairings

You might also like