Belgian Witty Dark Mild Pennsic 2019

Extract Recipe

Submitted By: morgue (Shared)
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Batch Size: 5.00 galStyle: Belgian Pale Ale (24B)
Boil Size: 4.27 galStyle Guide: BJCP 2015
Color: 14.1 SRMEquipment: Extract - Standard 5 Gal/19 l Batch
Bitterness: 24.7 IBUsBoil Time: 90 min
Est OG: 1.051 (12.6° P)
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 30.0

Amount Name Type #
8.32 oz Special B Malt (180.0 SRM) Grain 1
1 lbs 0.48 oz Wheat, Flaked [Steep] (1.6 SRM) Grain 2
4.00 oz Melanoiden Malt [Steep] (20.0 SRM) Grain 3
6 lbs Light Dry Extract [Boil] (8.0 SRM) Dry Extract 4
8.00 oz Brown Sugar, Light [Boil] (8.0 SRM) Sugar 5
0.50 oz Southern Cross [13.0%] - Boil 60 min Hops 6
0.50 oz Southern Cross [13.0%] - Steep 60 min Hops 7
1.0 pkgs Franken Saison - Morgue Brewing house blend ( #) Yeast 8


6/15/2019 brew day [Update (7/16): Was going to be lavender vanilla, but scratched that. Don’t have right lavender not time to get it. Chamomile vanilla didn’t enhance the flavor. Tastes great as is.] To keep it simple I’ll just use vanilla extract and my left over 2 year old dried lavender soaked in vodka. Been soaking the lavender for a week or so and it smells heavenly. Doesn’t have the same great color that fresh lavender in vodka had last time. Doesn’t matter though because the amount used is so minute and the Special B will more than outshine the lavender vodka color. Poured onto dregs of Belgian Small, which I just kegged. Took off fierce! Fermenting big time after just a few hours. OG 1.055 ish 6/30 Lavender vodka infusion tastes like soap. Wrong kind of lavender. If can’t get good Loddon lavender in time, maybe substitute with chrysanthemum. 7/1 FG 1.004 Kegged

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