24.0 lbs Belgian Pilsner Malt
2.0 lbs Aromatic Malt
1.0 lbs Munich Malt
3.0 lbs Pale Candi Sugar
Protein Rest 132 F 15 minutes Infusion 6.8 gallons
Sac Rest 150 F 90 minutes Direct
1.0 oz Hallertauer Whole 4.2% AA 60 minutes
1.0 oz Hallertauer Whole 4.2% AA 45 minutes
2.0 oz Hallertauer Whole 4.2% AA 15 minutes
0.5 oz Hallertauer Whole 4.2% AA 5 minutes
1 Teaspoons CaCl2
Wyeast 1214 Belgian Ale
Mike Riddle graciously donated his recipe on a dime after MayFaire.
The mashing schedule starts with the strike with the 24lbs of Pilsner malt. After the 15 minute rest, the aromiatic and munich are added for the 150F rest.
Mike also performed a bit of kettle carmelization on the first runnings during sparge.
Mike's notes indicate a ferment at 68F for 4 weeks and aged for a year before entry.