Beer Forum

I figured my first post here needs to be a good one, so here we go. I placed third in cat. 18D in the Biere de Rock competition in CO with this recipe.

12 lbs Belgian Pils
2 lbs candi sugar
1 oz Styrian Gold-60 min
1 oz Saaz -30 min
Wyeast 3655 Schelde-1500 mL starter

Mashed 150 F 90 min

Fermented 68F for two weeks, crashed cooled and bottled
Let it bottle condition for at least two months

Enjoy!

Congrats on the third place. I brewed a great BGS last year, but it was way better after 6 months. I bet yours will taste even better this summer so try to save some.