Piraat Ale

All Grain: 1/2 lb. (.23 kg) 20°L crystal malt 4 oz. (113 g) Belgian Cara-Vienne malt 4 oz. (113 g) Belgian aromatic malt 1.33 lb. (.6 kg) Belgian clear candi sugar 1 oz. (28 g) Brewers Gold @ 7% AA (7 HBU) (bittering hop) 1 oz. (28 g) Styrian Goldings (flavor hop) 1/2 tsp. (2 ml) ground coriander 1 tsp. (5 ml) Irish moss Boil for... show more

All Grain: 1/2 lb. (.23 kg) 20°L crystal malt 4 oz. (113 g) Belgian Cara-Vienne malt 4 oz. (113 g) Belgian aromatic malt 1.33 lb. (.6 kg) Belgian clear candi sugar 1 oz. (28 g) Brewers Gold @ 7% AA (7 HBU) (bittering hop) 1 oz. (28 g) Styrian Goldings (flavor hop) 1/2 tsp. (2 ml) ground coriander 1 tsp. (5 ml) Irish moss Boil for 10 minutes then add: 1/2 oz. (14 g) Styrian Goldings (aroma hop) 1/2 tsp. (2 ml) ground coriander 1 tsp. (5 ml) sweet orange peel Wyeast's 3787 Trappist high gravity yeast Mash 17 lb. (7.7 kg) Belgian 2-row Pilsner malt with the specialty grains at 150°F (65.5°C) for 90 minutes. Add 5 HBU (33% less than the extract recipe) of bitter¬ing hops and the candi sugar for 90 minutes of the boil. Add the flavor hops, spices, and Irish moss for the last 15 minutes of the boil and the aroma hops and spices for the last 5 minutes. (Ferment at 68-73°F [20-23°C]) Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with: 11/2 cup (350 ml) M&F wheat DME show less