Belgian Strong Ale

Yeast(s) Used: 
WLP500 Monastery Ale Yeast
Recipe Supplied by: 
Skip Virgilio of Alesmith Brewing Company, San Diego, CA

Malt
11.5 lbs Coopers Pale Malt Extract
0.5 lbs Dark Candy Sugar
Boil for 60 minutes

Hops
0.75 ounces Styrain GOldings (4.2% AA)
Steep for 15 minutes at end of boil
0.5 ounces East Kent Goldings
0.5 ounces Coriander Seed

Yeast
WLP500- Trappist Ale Yeast

Pitch directly into 5 gallons of 70 degree wort

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