It’s summer. Have plenty of pale ale, so now time to do something light and tasty. I’ve been dying to do a Belgian golden/Belgian wit/Belgian whatever with coriander, honey, and other goodies. So, on that note, I decided it’s time to do a clone recipe of BJ’s Millenium Ale. But, I decided to change a few things, just to make it easier on myself. Here’s my modified recipe:
3lbs Extra light Pilsen dry malt extract
7lbs liquid light malt extract (late addition)
2lbs honey
1lb light Belgian Candy sugar
2oz Hallertauer hops
1oz bitter orange peel
1oz freshly grated ginger root
.5oz crushed coriander seed
1tsp Irish moss
Wyeast 3787 Trappist yeast
Ingredients for Belgian Ale
So, I boiled 3 gallons water, added the light malt extract, the candy sugar, and the honey. Once it returned to a boil I added my hops.
Josiah Helping stir
Greggory helping to stir
Note: Tonight the boys got banned from helping me. As Josiah was stirring, Greggory got mad and pushed Josiah’s chair, causing him to grab the stove and burn himself. This is not the first burn the boys have had trying to help in the kitchen, so they’re done.
Wort after addition of hop pellets
I let it boil for 45 minutes. At the 45 minute mark, I added the Irish moss and the light liquid malt extract. I let it boil for another 5 minutes then added my coriander, orange peel, and ginger.
Coriander seed before crushing
Freshly grated ginger
Let it boil for another 10 minutes and removed it from the heat.
Wort with all the spices
Strained the spices and hops out and added it to the fermenter, topping it off to 5 gallons. So far it looks to be a nice light color and has a wonderful aroma. Tomorrow morning I pitch the yeast and take the initial gravity. Can’t wait till this is done.
Belgian beer in the fermenter
Update: Aerated the beer and pitched the yeast. Original gravity is 1.094. This thing has the potential for 8 to 9 percent. Yowza!
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