gonzoflick
Well-Known Member
My LHBS advertises this recipe as one of their "kits". It looks very good but I have never brewed in this style before, with the 3 layers. What are you all's thoughts?
Layer One
3.3 lbs. Wheat Malt Extract
½ lb. Belgian Wheat Grain (cracked)
½ lb. Belgian Pale Grain (cracked)
½ lb. Belgian Aromatic Grain (cracked)
1½ oz. Saaz Hops
½ Peel from 1 Orange or Whole Peel from 1 Tangerine (chopped)
1 Tablespoon Coriander Seeds (crushed)
1 pkg. Wyeast Liquid Yeast - Belgian Ale or Belgian White Beer Yeast
You will need 2 each Five gal. glass carboys (not included)
Mash grains in 1 gal. 160°F water for 1 hour. Sparge with ½ gal. 170°F water & return liquid to pot. Add malt & 1½ oz. Saaz.. Boil for 60 min. Remove from heat add peel & coriander seeds. Steep for 15 min. Strain into carboy with enough cold water to make 2½ gal. (this will not fill carboy). Pitch yeast when cooled to 80°F or below. Attach airlock & ferment until krausen falls then prepare Layer Two.
Layer Two
2 lbs. Honey
3 Sprigs Fresh Thyme or 1 teaspoon dry Thyme
1 Sprig Fresh Sage or 1 teaspoon dry Sage
½ oz. Saaz Hops
Heat ½ gal. water & 2 lbs. honey to 170°F. Add ½ oz. Saaz. Remove from heat & steep for 30 min. Add herbs & steep for 10 min. Strain into second carboy with enough cold water to make 1½ gal. Cool to 80°F or below & rack Layer One into Layer Two (this will not fill carboy). Attach air-lock & ferment until krausen falls then prepare Layer Three.
Layer Three
3.3 lbs. Wheat Malt Extract
1 oz. Saaz Hops
Heat ½ gal. water to 170. remove from heat and add malt. Boil for 30 min. remove from heat and add 1oz. Saaz. Steep for 10 min. then strain in (now clean) carboy #1 with enough cold water to make 1 gal. Rack contents of carboy #2 (Layer one and two)into carboy #1. You will now have a full carboy. Attach blow-off tube and allow beer to ferment completely.Prime and bottle as usual. This beer will have big banana esters for the first few months but they will taper off with age. Age three months or more.
Yields 5 gallon.
Layer One
3.3 lbs. Wheat Malt Extract
½ lb. Belgian Wheat Grain (cracked)
½ lb. Belgian Pale Grain (cracked)
½ lb. Belgian Aromatic Grain (cracked)
1½ oz. Saaz Hops
½ Peel from 1 Orange or Whole Peel from 1 Tangerine (chopped)
1 Tablespoon Coriander Seeds (crushed)
1 pkg. Wyeast Liquid Yeast - Belgian Ale or Belgian White Beer Yeast
You will need 2 each Five gal. glass carboys (not included)
Mash grains in 1 gal. 160°F water for 1 hour. Sparge with ½ gal. 170°F water & return liquid to pot. Add malt & 1½ oz. Saaz.. Boil for 60 min. Remove from heat add peel & coriander seeds. Steep for 15 min. Strain into carboy with enough cold water to make 2½ gal. (this will not fill carboy). Pitch yeast when cooled to 80°F or below. Attach airlock & ferment until krausen falls then prepare Layer Two.
Layer Two
2 lbs. Honey
3 Sprigs Fresh Thyme or 1 teaspoon dry Thyme
1 Sprig Fresh Sage or 1 teaspoon dry Sage
½ oz. Saaz Hops
Heat ½ gal. water & 2 lbs. honey to 170°F. Add ½ oz. Saaz. Remove from heat & steep for 30 min. Add herbs & steep for 10 min. Strain into second carboy with enough cold water to make 1½ gal. Cool to 80°F or below & rack Layer One into Layer Two (this will not fill carboy). Attach air-lock & ferment until krausen falls then prepare Layer Three.
Layer Three
3.3 lbs. Wheat Malt Extract
1 oz. Saaz Hops
Heat ½ gal. water to 170. remove from heat and add malt. Boil for 30 min. remove from heat and add 1oz. Saaz. Steep for 10 min. then strain in (now clean) carboy #1 with enough cold water to make 1 gal. Rack contents of carboy #2 (Layer one and two)into carboy #1. You will now have a full carboy. Attach blow-off tube and allow beer to ferment completely.Prime and bottle as usual. This beer will have big banana esters for the first few months but they will taper off with age. Age three months or more.
Yields 5 gallon.
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