STYLE: Belgian And French Ale

OG RANGE: 0 – 0
FG RANGE: 0.750 – 0.750
IBU RANGE: 0 – 0
COLOR RANGE: 0 – 0

GRAINS
Gambrinus Pilsner Malt
Amount (lbs): 4.422503

US Caramel Munich 60L Malt
Amount (lbs): 0.680385

Sugar – White Sugar/Sucrose
Amount (lbs): 0.453590

MASH
Single Step Infusion (67C/152F) @ 60.000000 min

BOIL TIME: 90

HOPS
German Hallertauer Hersbrucker
Amount: 0.056700 @ 60
60 Min From End

Slovenian Styrian Goldings
Amount: 0.028350 @ 15
15 Min From End

Slovenian Styrian Goldings
Amount: 0.028350 @ 0
At turn off

Slovenian Styrian Goldings
Amount: 0.056700 @ 0
Dry-Hopped

YEAST
Wyeast 3522-Belgian Ardennes
Attenuation: 74.000000

PRIMARY TEMP (C): 18.888889

NOTES: When finished, rack beer into new vessel and pitch Brettanomyces Brux (5112) and hold at 59F for 1 month. Add dry hops on final week.

Serve at 50F