Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
3 lb (1.4 kg) Vienna malt
3 lb (1.4 kg) Pilsner or extra light dry malt extract (DME)
12 oz (340 g) Biscuit malt
8 oz (227 g) Aromatic malt
3 oz (85 g) Special B malt
1.5 oz (42 g) Saaz at 30 minutes
1 oz (28 g) Saaz at 10 minutes
0.5 oz (14 g) Saaz at 5 minutes
0.5 oz (14 g) at flameout
Wyeast 3522 Belgian Ardennes or WLP550 Belgian Ale Yeast
3–4 gal (11–15 l) bottled spring water (chill 2 gal/7.5 l in the refrigerator)
Fill a pot with about 3 gallons (11 liters) of water. Add a Campden tablet if you are using tap water. Using a sous vide machine, heat the water to about 170°F (77°C). Place all the grains in a hops bag or paint-strainer bag. When the water temperature reaches 170°F (77°C), insert your grain bag and set the machine to 152°F (67°C) for mashing/steeping. Start your timer for 30 minutes.
After 30 minutes, turn on your stove burner and set your sous vide machine for 190°F (88°C). Monitor the temperature, and when it hits 170°F (77°C), remove the grain bag from the kettle and let it drip. Add the DME and stir as your temperature rises to boiling. At boiling, add your 30-minute hops. Boil for 30 minutes following the rest of the hops schedule. After the boil, remove the pot from the stove and chill to approximately 100°F (38°C).
Transfer the wort to your fermentor and add the 2 gallons (7.5 liters) of chilled spring water, which should bring your wort temperature down to about 70°F (21°C). Check your volume and your gravity. Add room temperature spring water to increase your volume or to hit your projected starting gravity. Pitch the yeast and ferment at 68°F (20°C) for 2 to 3 weeks. Package.