All About Beer Magazine - Volume 35, Issue 4
November 4, 2014 By K. Florian Klemp

Olde Ale

5 gallons, extract and grain, OG 1.065-1.070, 35 IBU

Steep chocolate malt, dark crystal malt and medium crystal malt for 20 minutes at 155°F

Rinse steeping grains, add 6# light DME or 7.5# light LME and top up to your usual boiling volume

Bring to a boil and add 12 AAU Fuggles or Northern Brewer hops

Boil for 45 minutes and add 1 oz. East Kent Goldings

Boil for 15 minutes, turn off the heat and add 1 oz. East Kent Goldings

Cover and let the hops steep for 15 minutes before chilling

Chill, and ferment with your choice of English ale yeast

Before bottling or aging, add one tube of White Labs WLP645, if bottling use 1/2 to 2/3 cup of priming sugar.

Bottle and age for 3 to 6 months

Optional: Add 1.5 oz medium toasted oak chips along with the Brett to the secondary fermenter or aging vessel and allow contact for at least 3 months before bottling or kegging

Louvain Peetermann
(1850 Amber Witbier)

5 gallons, all-grain, OG 1.060, 40 IBU

Grain Bill: 1# Caramunich I, 3# Munich malt, 4# raw (or malted) wheat, 4# pilsner malt

Perform a protein rest at 122°F and saccharification rest at 150°F

Hop/Spice schedule:

8 AAU Styrian Goldings, 60 minutes

5 AAU East Kent Goldings, 30 minutes

1 oz each Czech Saaz hops and fresh ground coriander, 5 minutes

Ferment with witbier yeast, Wyeast 3944 or White Labs WLP400 or WLP410

Bottle or keg and age with Wyeast 5112 or White Labs WLP650

Optional: Add 1.5# of varietal honey at knockout to boost gravity and enhance aromatics 

K. Florian Klemp
K. Florian Klemp is an award-winning homebrewer who thinks there is no more sublime marriage than that of art and science.