De Koninck APA clone Brouwerij De Koninck NV

(5 gallons/19 L all-grain) OG = 1.053  FG = 1.013 IBU = 27  SRM = 13  ABV = 5.2%

Ingredients

7 lbs. (3.2 kg) Pilsner malt
2.5 lbs. (1.13 kg) Vienna malt
8 oz. (0.23 kg) aromatic malt
12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L)
8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L)
4 oz. (113 g) Belgian Special B malt
4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids)
2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids)
3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids)
Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred)
1 cup corn sugar (if priming)

Step by Step

Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.”

De Koninck APA clone Brouwerij De Koninck NV

(5 gallons/19 L, partial mash)
OG = 1.053  FG = 1.013 IBU = 27  SRM = 13  ABV = 5.2%

Ingredients

4.75 lbs. (2.15 kg) Pilsen dried malt extract
1 lbs. (1.13 kg) Vienna malt
8 oz. (0.23 kg) aromatic malt
12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L)
8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L)
4 oz. (113 g) Belgian Special B malt
4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids)
2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids)
3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids)
Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred)
1 cup corn sugar (if priming)

Step by Step

Place crush Vienna and aromatic malts in one grain bag and the crushed caramel and Special B malts in a second grain bag. Mash the Vienna and aromatic malts in 1 gallon (4 L) at 152 °F (67 °C) for 45 minutes. Add the caramel malts to the mash and steep for an additional 15 minutes. Remove all grains and wash with 1 gallon (4 L) hot water. Stir in the dried malt extract and top off to 6.5 gallons (24.6 L). Bring to a boil and boil for a total of 60 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L) of wort. Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.”