|5.00 pounds||Belgian Plisen Malt||33.3%|
|10.00 pounds||German Dark Munich Malt||66.7%|
|15.00 pounds||Total Grain Weight||100%|
|0.40 ounces||Challenger||120 min||7.5%|
|0.50 ounces||Styrian Golding||20 min||5.0%|
|0.35 ounces||Saaz||20 min||3.0%|
|1.25 ounces||Total Hop Weight|
|1214 Belgian Ale||Wyeast||Liquid||1 liter starter|
From Charlie's notes:
A single step infusion mash is employed to mash the grains. Add 15 quarts (14 l) of 167 degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l) of 170 degree F (77 C) water. Collect 7 gallons (27 l) of runoff and add bittering hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 20 minutes remain add flavor hops. When 10 minutes remain add Irish moss. After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons) turn off the heat then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month preferably at about 70 degrees F (21C).
When secondary aging complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
A recipe sent to me by Charlie Papazian himself in response to a plea I made on TechTalk for a Kwak-type clone.
Can substitute WLP530 or WLP500 if needed.