I am on a Belgian/French ale kick. Even though my research is telling me that these beers were traditionally brewed in the fall/winter and served the next summer, I think I might get a head start on it now.
This style is known as a “keeping beer” and one that ages well. I was looking for something to cellar and here it is.
Following a partial mash schedule:
7 lbs. Dry Extra Light Extract
2 lbs Munich Malt
1 lbs. Caramel Vienne 20L Malt
1 lbs. White Table Sugar
1 oz. Styrian Goldings (Pellets, 6 %AA) boiled 60 min.
Yeast: White Labs WLP011 European Ale
Original Gravity: 1.072
Terminal Gravity: 1.015
Color: 11.83° SRM
Bitterness: 25.0 IBU
Alcohol (%volume): 7.5 %
Make a 3 liter yeast starter. Mash Munich malt and the specialty malt at 147°F for 60 minutes. Boil half the DME for 60 mins. Add the second half of the DME and the cane sugar with 15 minutes to go in the boil.
Primary for 2 weeks and either bottle or rack to a secondary vessel and leave it in a cool, dark place for at least 3 months – A whole year would be better.