The following beer recipe is featured in the January/February 2005 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
In an article in 2005, Bill Schneller wrote about the tricks of the trade when it comes to brewing Belgian-style beers. Schneller mentions that Belgian styles are a great place to experiment with adjuncts like corn, wheat, or rye. Corn, that all-American adjunct, is great in Belgian-style ales because it keeps its color and body light. The combination between the flaked corn and the sugar creates a lighter beer and accentuates the yeast aromas.
This recipe was originally featured in "Belgian-Style Brews: Tricks of the Trade" by Bill Schneller in the January/February 2005 issue of Zymurgy magazine.
- 13 lb (5.9 kg) Pilsener malt
- 2 lb (0.9 kg) flaked corn
- 1.5 lb (680 g) corn sugar (added to kettle)
- 1 oz (28 g) Styrian Golding hops, 4% a.a. (60 min.)
- 1 oz (28 g) Styrian Golding hops, 4% a.a. (30 min.)
- 0.5 oz (14 g) Crystal hops, 2.1% a.a. (15 min.)
- Wyeast Belgian Ardennes Yeast or White Labs Belgian Ale Yeast
Yield: 5 gallons (19 L)
Original Gravity: 1.088
Final Gravity: 1.015
Boil Time: 120 minutes
Mash grains at 150°F (66°C) for one hour. Mash out at 168°F (76°C). Sparge with 168°F (76°C) water to collect 7 gallons. Boil 120 minutes. Cool to 70°F (21°C) and pitch yeast. Ferment at 67°F (19°C) for two weeks. Rack to secondary for additional two weeks.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.