Yield: 10 gallons (38 L)
Ever wish you could taste your homebrew recipe on tap at your favorite pub, but aren’t quite ready to give up your day job for a pair of rubber boots and a malt shovel? Well, a little less than a decade ago, a few lucky homebrewers in the Puget Sound participated in a Pro-Am competition, otherwise known as a collaborative competition between amateur and pro brewers.
In this recipe, homebrewers Rodney Clark and Colin Lenfesty teamed up with Big Horn Brewery in Kent, Wash. to create a delicious Belgian specialty ale with a spicy nose accented by coriander, grains of paradise, and a touch of ginger.
This recipe was originally featured in “Homebrew-Gone-Pro: Puget Sound Pro-am” by Gary Glass in the January/February 2008 issue of Zymurgy.
- 22 lb. (10 kg) Castle Pilsner malt
- 4.0 lb. (1.8 kg) cane sugar
- 2.0 oz. (57 g) East Kent Goldings whole hops, 3.0% a.a. (75 min.)
- 1.0 oz. (28 g) Saaz whole hops, 3.0% a.a. (15 min.)
- 0.5 oz. (14 g) coriander (20 min.)
- 0.25 oz. (7 g) ginger (20 min.)
- 0.5 oz. (14 g) grains of Paradise (20 min.)
- Wyeast 3522 Belgian Ardennes (2000 mL starter)
Original Gravity: 1.082
Boil Time: 90 minutes
Mash in at 148°F (64°C) and hold for 60 minutes. Recirculate and raise temperature to 168°F (76°C) for mash out. Boil for 90 minutes, adding hops according to recipe. Add spices with 20 minutes left in the boil. Add sugar with 10 minutes left in the boil. Ferment at 72°F (22°C), ramping up to 80°F (27°C) by the end of fermentation. Secondary fermentation at 70–74°F (21–23°C). Bottle with 2 cups of dextrose.
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