Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
23.5%
Belgian Munich Malt
2.25 lbs|52.8%
Type
Grain
Origin
Belgium
Color
3.0 SRM
PPG
30.0
Info
Used to increase malt aroma and body with slightly more color.
52.8%
German Melanoidin Malt
0.13 lbs|3.1%
Type
Grain
Origin
Germany
Color
23.0-31.0 SRM
PPG
53.0
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
German CaraMunich Malt II
0.13 lbs|3.1%
Type
Grain
Origin
Germany
Color
42.0-50.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.
Crystal Malt 120L
0.12 lbs|2.8%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
German CaraAroma
0.13 lbs|3.1%
Sucrose (Table Sugar)
0.50 lbs|11.7%
PPG
46.0
11.7%
Hops
0.25 oz
Magnum13.6%
60 min Bittering.
Fermentation and Aging
7 days
Primary
68°F
7 days
Secondary
68°F
35 days
Age
55°F
General Info
Brew made from the second-runnings of a Traditional Bock. All measurements are approximate - your results may vary.
What makes it Belgian? Belgian Pils malt, Belgian yeast, and the addition of sucrose to dry out the beer and up the fermentables.