BJCP 2008 – 16B
| Amount | Fermentable | % |
|---|---|---|
| 1.00 pounds | Belgian Plisen Malt | 23.5% |
| 2.25 pounds | Belgian Munich Malt | 52.8% |
| 0.13 pounds | German Melanoidin Malt | 3.1% |
| 0.13 pounds | German CaraMunich Malt II | 3.1% |
| 0.12 pounds | Crystal Malt 120L | 2.8% |
| 0.13 pounds | German CaraAroma | 3.1% |
| 0.50 pounds | Sucrose (Table Sugar) | 11.7% |
| 4.26 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.25 ounces | Magnum | 60 minutes | Bittering. | 13.6% | ||
| 0.25 ounces | Total Hop Weight | |||||
Brew made from the second-runnings of a Traditional Bock. All measurements are approximate - your results may vary.
What makes it Belgian? Belgian Pils malt, Belgian yeast, and the addition of sucrose to dry out the beer and up the fermentables.