So I found a package of this in my fridge when I moved this month.
I was thinking of something along the lines of a De Koninck.
All grain or extract, I dont really care.
Any ideas for a recipe? Anyone use this and have any tips?
Thanks.
http://forum.northernbrewer.com/viewtopic.php?f=4&t=19038&p=834736&hilit=dekonick#p836374
Antwerp >> via- SA Brewer
Batch Size (Gal): 5.50
Anticipated OG: 1.050
Anticipated SRM: 8.0
Anticipated IBU: 25.4
50.0% Pilsener
40.0% Munich Malt
5.0% Biscuit Malt
5.0% CaraVienne Malt
Hops
23g. Czech Saaz -90 min.
14g. Czech Saaz -30 min.
14g. Czech Saaz -2 min.
Yeast
WLP515 <1L starter>
Mash Schedule
Saccharification Rest Temp :149F Time: 90
< I took a HB bottle to Amsterdam to do a side by side with fresh De Koninck, color was almost spot on 8)
My version (recipe at the end of the thread that thirsty posted the link to) is bubbling merrily away in the primary with this yeast at around 66°F. Its giving off a bit of sulfur, but that doesn’t mean anything. I’m looking forward to try it next month…should be a good holiday session beer.