A Belgian Style Ale Recipe, Can be either Golden or Amber
  
 
 
  Ingredients: Simple....
  6 LBS. light Dry Malt Extract 2 oz. German Hallertau Hops
  1 lb Belgian Candi Sugar 1 oz Tettnang Hops
  Wyeast 3522 Belgain Ardens 1 tsp Gypsum / 1 tsp Irish Moss
  Instructions:  
  Smack the Activator according to instructions on back of the yeast package. In 2 gallons of water, add the light Malt, and Belgian candi. Stirring the mixture, bring it up to boil. After boil starts, add 1 oz. of Hallertau Hops, boil for 20 minutes. Add the 2nd oz. of Hallertau hops and boil for an additional 20 minutes, add 1oz Tettnang and Irish moss, and finish your hour boil. Remove from Heat and add 3 gallons of cold water. Add the wort to your fermenter. After the wort has reach 80 degrees or cooler, open the yeast vial up and pour contents into wort. Ferments out in 7 - 10 days. Bottle condition 7 - 10 days as well.
  
  Tips:  
  Don't boil the wort to hard. A nice rolling boil is ideal. Stay very sanitized during the brewing, fermenting and packaging of your beer.  
  Written by Alex McClure  
 
 
 

#1170 Dangerous Belgian w/Wyeast Activator

$51.69
  Shipping add $2.00 more for cold pack on Liquid Yeast
 
  #1904 One Shot Priming Sugar (5 OZ)
$.79