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Harbor Pub
By Gmku

Recipe: Extract (using late ad
Specialty Grains

0.25 lbs. Dingemans Caramunich

0.25 lbs. Dingemans Special B

1 lb. 2-row pale


6.6 lbs. Liquid Malt Extract (Northern Brewer’s Gold)

1 lbs Light Dry Malt Extract

1 lbs Dark Belgian Candi Sugar


1 oz. Styrian Goldings (60 min)

1 oz. Saaz (1 min)


Wyeast #1388 Belgian Strong Ale.
1. Partial mash. Crush all grains and put them in grain steeping bag. Bring 2 quarts of water to boil for 10 minutes, then remove from heat and let cool to 170. Then add grain bag to water, make sure it is completely soaked, cover, and let sit for 1 hour. To keep the temp around 150, you can put this in an oven warmed to 150-170. After an hour, remove the grain bag and add the mash to brewing kettle. Sparge with an additional 2.25 quarters of water at 170 degrees. Throw away grain bag.

2. Add enough water to the mash to bring boil volume to 3 gallons.

3. At boil temp (212F), remove kettle from heat. Add the DME and about 1.5 pounds of the LME. You wil add the remaining 5 lbs. of so of LME in the last 15 minutes of the boil. You also will save the candi sugar for the last 15 minutes. (See steps 5 & 6.) Stir to completely dissovle the extracts you’ve added.

4. After kettle returns to a boil, begin timing of boil and add hops per schedule. Stir frequently.

5. In a separate pan, dissolve the candi sugar in 1 pint of water and raise to a short boil, stirring to avoid scorching.

6. At 15 minutes remaining in the boil, remove kettle from heat. Add remaining LME and evenly stir in the dissolved candi sugar. Make sure the LME is well-dissolved in the wort before returning kettle to heat.

7. After returning wort to heat, stir frequently to avoid scorching and carmelization of the wort.

8. At end of boil, follow your established procedures for cooling, topping off to 5 gallons, aerating, and pitching yeast. Don’t forget to take hydrometer reading before pitching yeast and conducting a taste test!

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