Boeuf de l’Ouest (Strong Saison)

1st Place, Belgian and French Ale – UK National Homebrew Competition 2011
BJCP Style Guide: 16E Belgian Specialty Ale

77.7% Pilsner Malt 7.1% Munich Malt 10L 7.1% Wheat Malt 1.1% CaraMunich II 7.1% Table Sugar (in boil)


90min: Saaz 15IBU, EK Goldings 15IBU

20min: Bobek 1g/l

0min: Saaz 1g/l

Dry: Saaz 0.6g/l, Bobek 0.35g/l

Yeast: Wyeast 3711 OG: 1062 FG: 1002 IBU: 35 (calc. Tinseth)

Method:
Mash 67C with water treated to 30ppm CaCO3. Ferment at 22-23C.