
5-11-14
Belgian Specialty Ale • All Grain • 5 gal
Belgian single
May 18, 2014 am 11:47am
Ingredients (All Grain, 5 gal)
- 8 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 2 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 oz
Mt. Hood - 7.1 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Czech Saaz - 2.4 AA% whole; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Czech Saaz - 2.4 AA% whole; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
bottled on 6-3-14
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.060 | 1.026 - 1.120 | ![]() |
Terminal Gravity: | 1.012 | 0.995 - 1.035 | ![]() |
Color: | 4.0 SRM | 1 - 50 | ![]() |
Alcohol: | 6.3% ABV | 2.5% - 14.5% | ![]() |
Bitterness: | 32.5 IBU | 0 - 100 | ![]() |