So what’s wrong with an A- beer? Not enough fruit. More specifically the complaints seem to be that there’s hints of fruit but it’s too bitter to be a proper belgian beer. So we’re going to fix that.
Process and Ingredients
1) Crush and steep in 150F water for 20 minutes: .5lbs German Vienna Malt. More of this is better, but it’s spendy.
2) Pull bag. Add…
6lbs Muntons extra light DME
1lbs Muntons wheat DME
1lbs Belgian Candi Sugar (rock candy)
1.5oz Goldings hops
Boil for 45 minutes
3) now add…
.5oz Goldings hops
.5oz Curacao bitter orange peel (more is better)
boil for 10 mintues
4) The original in the book calls for .25oz more goldings, I’m substituting .25oz bitter orange peel here. Boil for 5 more minutes.
Yeast is Wyeast 1214 (belgian abbey) but I think has been phased out for Wyeast Belgian Trappist since I couldn’t get the other stuff and saw no difference.
Ferment for two weeks and bottle with 1.25 cup of Muntons extra light DME in place of sugar.
Serving suggestion is a goblet @ 45F, most people seem to report that english tap is the correct serving style.