This Belgian-style dark ale comes courtesy of Fred Coleman. Coleman is one of the homebrewers featured in the article Adaptive Brewing In the Modern World” (November/December 2024 Zymurgy Magazine), an article by Robin Pachmayer that explores creative ways disabled homebrewers navigate the beermaking process.
This Belgian-style dark ale comes courtesy of Fred Coleman. Coleman is one of the homebrewers featured in the article Adaptive Brewing In the Modern World” (November/December 2024 Zymurgy Magazine), an article by Robin Pachmayer that explores creative ways disabled homebrewers navigate the beermaking process.
Ingredients:
- FERMENTABLES
- 9 lb. (4.08 kg) Pilsner malt (67.9%)
- 1 lb. (454 g) Munich malt (7.5%)
- 1 lb. (454 g) biscuit malt (7.5%)
- 8 oz. (227 g) chocolate malt (3.8%)
- 8 oz. (227 g) roasted barley (3.8%)
- 20 oz. (567 g) honey @ flameout
- HOPS
- 0.25 oz. (7 g) Pacific Jade, 13% a.a @ 60 min
- 0.25 oz. (7 g) Pacific Jade, 13% a.a @ 30 min
- 0.25 oz. (7 g) Pacific Jade, 13% a.a @ 10 min
- 0.5 oz. (28 g) Saaz, 3.75% a.a @ 1 min
- YEAST
- 1 pack SafAle S-33 or Belgian ale yeast equivalent
Specifications:
Yield: 5 U.S. gallons (18.9 L)
Original Gravity: 1.058 (14.25°P)
Final Gravity: 1.017 (4.25°P)
ABV: 5.4%
IBU: 25
SRM: 27
Efficiency: 57%
Directions:
Single infusion mash at 152°F (67°C) for one hour.
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