Belgian Heat Recipe

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Belgian Heat

Belgian Golden Ale – 5.5 Gal - OG 1.059 – FG 1.010 – ABV 6.4% - IBU 24 – SRM 4

 

A friend of Connor’s moved to Belgium a few years back to start a new job as an Au Pair. On her second night in town she decided to go out a grab a few pints at a local establishment. Being a Canadian, she had the expectation that the local beers would naturally be in the 5% range, little did she know that Belgians do beer differently. After unknowingly consuming 6 or 7 local pints at an 8.5% ABV she was absolutely wasted. She managed to stumble home to her lodging and wake up the following morning with a dreadful hangover! Lesson learned, Belgians like their beers boozy.

 

This brings us to our Beer of the Month. We wanted to make one of those infamous Belgian beers. This style is very distinct. They tend to taste reminiscent to a wheat beer, but have significantly more body and a thickness that can be attributed to the alcohol. They are malt heavy and very lightly hopped. The star of Belgian beers is the yeast. Which is why we have chosen Escarpment Labs Ardennes Ale. The result is a big, boozy beer that is deceptively smooth and easy drinking. We didn’t want to go full Belgian on it, so the ABV is a nice compromise between standard North American beers and Belgian ones. 

 

Purchasing this recipe includes all of the below ingredients, as well as the instructions. We will mill the grains for this recipe unless told otherwise. Equipment and extras such as dextrose or DME for priming are sold separately

 

Recipe Instructions

 

Included Ingredients

Grains

2 Row x 9.5lbs

Munich Light x 1lb

Biscuit x 0.5lbs

Carafoam x 0.75lbs

  

Hops

2oz Saaz @ 90min

0.5oz Saaz @30min

 

Yeast

Ardennes Ale - Escarpment Labs

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