DAISY MADISON

Belgian Single

 

Brewer: John Ford

Competition: LA Belgian Beer Contest

Place: 1st - Belgian Ale

 

Batch Size: 6 gallons

Mash: 60 min at 150 F, Fly sparge at 168 F

10 lbs Belgian Pilsner 

2.5 lbs Munich (10L)

2.5 lbs White Weat Malt

 

 

Boil: 60 minutes

0.5 oz CTZ at 60min

1 lb Belgian Candi Syrup (Simplicity), clear, 10 minutes

0.5 oz Saaz at Whirlpool

 

 

Yeast:

The Yeast Bay Dry Belgian Ale

 

 

Fermentation:

Pitched yeast at 72 , then free rise to 76 F for 14 days before bottling

 

O.G. 1.048     IBU: 27

F.G.  1.004