Belgium Strong Ale
9.9 pounds, Northwestern Gold Syrup
3/4 cup, Belgian special roast malt
3/4 cup, English crystal malt (80L)
1/4 pound, light brown sugar
1/4 teaspoon, cinnamon
1 teaspoon, Irish moss
1 ounce, Fuggles pellets (boil)
3/4 ounce, Cascade pellets (boil)
3/4 ounce, Saaz whole hops (1/2 hour)
3/4 ounce, Styrian Golding pellets (1/2 hour)
2 ounces, fresh Cascade (aroma, 15 minutes)
1/4 ounce, Saaz (finish)
1/2 ounce, Olympic pellets (finish)
1/2 ounce, Cascade pellets (finish)
Wyeast #1214 Belgian
Steep grains in cold water until water is about to boil. Removed grains. Boil 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.
Let age for fruity esters to appear.
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