Krzysztof Lasocki of New Haven, CT won a bronze medal in Category 21: Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Lasocki’s biere de garde earned 3rd place among 202 entries in the category.
Krzysztof Lasocki of New Haven, CT won a bronze medal in Category 21: Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Lasocki’s biere de garde earned 3rd place among 202 entries in the category.
Ingredients:
- 13.5 lb (6.12 kg) German Vienna malt
- 8 oz (227 g) Belgian aromatic malt
- 0.4 oz (11 g) Target, 9.8% a.a. (60 min)
- 0.4 oz (11 g) First Gold, 9.5% a.a. (20 min)
- 0.4 oz (11 g) Willamette, 5.1% a.a. (5 min)
- Wyeast 1762 Belgian Abbey Style Ale II
- 3 oz. (85 g) per 5 Gallons (18.9 L) cane sugar to prime
Specifications:
Yield: 5.5 gal (20.8 L)
Original Gravity: 1.068
Final Gravity: 1.013
ABV: 6.90%
IBU: 19
SRM: 7
Directions:
Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer to 48° F (9° C), and hold at that temperature for four weeks. Bottle with 3 oz (85 g) cane sugar per 5 gallons. When full carbonation is reached, cellar for at least one month.
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