Un petit exemple pris dans le fichier de Djavet
Belgian Trappiste / Abbey Ale
Category Belgian Ale
Recipe Type Extract
Fermentables
3.3 Lbs M&F Plain Dark Extract
3.3 Lbs M&F Hopped Amber Extract
3.3 Lbs M&F Hopped Light Extract
1.0 Lbs Clover Honey
Hops
1.0 Oz Hallertauer Pellets
Other
5.0 Tbsp Freshly Grated Orange Peel
Yeast White Labs Abbey Ale (WLP530)
Procedure Bring extract and honey and 2 gallons water to 155 - 160 degree Fahrenheit for 15
mins. Bring wort to a rolling boil for 1 hr. Add the hops for the last two minutes of boil. Add the
fresh orange peels after removing wort from the burner. Sparge in primary fermenter with 3
gallons water. Primary ferment was one week and secondary ferment was two weeks at approx.
73 degrees Fahrenheit. Notes: Because of the large amounts of liquid extract used, the batch
exceeds 5 gallons. Primary fermentation was done in a 6-gallon glass carboy. Krausen was quite
excessive and made a mess. Next batch might be best used with 4.5 gallons of water. Alcohol %
in the area of 12%.
bon ok on se dote que je suis Belge ( ben non peut être !! )
