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Recipe

Belgian Specialty

by Scott & Denise G.,

First place
July 2005 MASH BOTY Competition

Steeping Grains:
1/2 British Crystal
1/4 Special B
1/3 Belgian Aromatic
1/2 Belgian CaraMunich

Malt Extract:
11 lb M&F Extra Light DME

Adjuncts:
24oz. raisins, carmelized, deglazed w/ dark rum
1 lb. Cane Syrup

Hops:
1.5 oz. Styrian Goldings 4.8% - 45 min.
1 oz. Styrian Goldings 4.8% - 15 min.
1/2 oz. Saaz 4.3% - 2 min

Yeast:
Wyeast 1214 Belgian Abbey

Primary:
3 weeks in plastic

Kegged:
Force Carbonate

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Page maintained by Scott Graham. Last updated July 25, 2005.

Miami Area Society of Homebrewers