De Koninck clone
5 Gallons; OG = 1.048; FG = 1.010; IBU = 27
- 2.5 lbs. lager malt
- 1 lb. Vienna malt
- 1/8 lb. chocolate malt
- 3 lbs. unhopped amber dry malt extract
- 6 AAU Saaz hops (1.5 oz. at 4% alpha acid)
- Belgian ale yeast slurry (White Labs WLP530 or Wyeast 1214)
- 1 cup unhopped light dry malt extract (DME) to prime
Step by Step:
Mash at 152° F for 90 minutes. Runoff and sparge with 8 quarts water at 170° F. Add DME, stir well, bring to a boil. Add Saaz hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons. Cool to 70° F, pitch yeast. Ferment at 68° F for two weeks, rack to secondary and condition cool (50° F) for three to four weeks. Prime with DME, bottle and age three to four weeks at 45 to 50° F. Serve at 50° F in a “bolleke.”
Replace the DME with another 4 lbs. lager malt and 1/2 lb. light crystal malt (30° Lovibond). Increase mash water to 12 quarts and sparge water to 15 quarts. Mash time and temperatures will be the same. Proceed as above from boiling.
Omit lager malt and reduce Vienna malt to 0.5 lb. Steep Vienna and chocolate malts in 3 gallons at 150° F for 30 minutes. Remove grains. Increase DME to 5 lbs. Proceed as above from boiling.