The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
This is my interpretation of an early Dutch imitation of fresh Liège beer, from the city of Dordrecht. In Holland, spelt wasn’t often used in beers, but for Liège beer they made an exception. No mashing temperatures were specified, other than that the mash should “bite a little on the hand.” The boiling time is relatively short for that period.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
This is my interpretation of an early Dutch imitation of fresh Liège beer, from the city of Dordrecht. In Holland, spelt wasn’t often used in beers, but for Liège beer they made an exception. No mashing temperatures were specified, other than that the mash should “bite a little on the hand.” The boiling time is relatively short for that period.
Ingredients:
- MALTS
- 7.3 lb. (3.3 kg) spelt malt
- 4.6 lb. (2.1 kg) unmalted wheat
- 2 lb. (907 g) Pilsner malt
- HOPS
- 3.7 oz. (105 g) Hallertau (or similar), 4% a.a. @ 60 min
- YEAST
- 2 sachets Fermentis SafAle S-33 or similar
Specifications:
Yield: 4.89 gallons (18.5 L)
Original Gravity: 1.074 (18°P)
Final Gravity: 1.018 (4.6°P)
ABV: 7.5% by volume
IBU: 45
SRM: 5
Efficiency: 71%
Directions:
Mash at 152°F (66.7°C) for 60 minutes or until an iodine starch test indicates full conversion. Lauter, sparge, and collect wort. Boil 90 minutes, adding hops as indicated. Chill to 63°F (17.2°C), pitch yeast, and ferment at that temperature until specific gravity stabilizes at or near 1.018 (4.6°P). Bottle or keg with 2.6 vol. (5.2 g/L) CO2. This beer should be ready to enjoy within four weeks of brew day.
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