Belgian Ale Adam Boggs Belgian Ale 5 Gallons Start Mash 11:20 1st Step 11:50-12:20 Recirculation 12:50 Sparge 1:10 End Sparge 1:50 First Hops 2:45 Second Hops/Sugar 3:15 Heat Off 3:50 Pitch Yeast 4:45 Date Made 12/30/2006 1.052 Rack Bottled 8lbs Belgian Pilsener Malt 3/4lb Crystal Malt 15L 1/2oz Columbus Hops 15.6% ALPHA 1/2+oz Hallertau Mittelfruh Hops 4.2% ALPHA 1lb Belgian Candi Sugar (Sucrose) (Clear) 1tsp Gypsum (to water) 1/4tsp Irish Moss 1vial White Labs English Ale Yeast (WLP002) Had trouble maintaining temperature, started out hot and added ice cubes to cool off. Protein rest was 140F down to 128F. Saccrification rest was 165F down to 153F. Candi sugar was added with second hops. Yest starter made with ~1qt of wort at start of boil. Based on recipe from Dec 2006 Zymurgy.