bolleke

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.”