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Brown - no boil
Belgian Specialty Ale • All Grain • 5 gal
Turned out great! Hoppy, tart, light chocolate, great body
September 19, 2015 pm 03:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1 lbs
Caramel Vienna Malt; Malteries Franco-Belges
Caramel Vienna Malt; Malteries Franco-Belges
This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.
- .25 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 12 lbs
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- .25 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 0.094 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- 2 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Tettnanger - 2.6 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 4.6 AA% whole; boiled 20 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
White Labs WLP011 European Ale
White Labs WLP011 European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
-
White Labs WLP644 Brettanomyces Bruxellensis Trois
White Labs WLP644 Brettanomyces Bruxellensis Trois
This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Notes
Boil hops in strike water for 15 min. then mash in. wild Yeast from Berliner 2. Ferment with temp set at 65F. Rack to secondary and condition at 60 F. for 2 month+
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 16.8 SRM | 1 - 50 | |
| Alcohol: | 5.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 11.6 IBU | 0 - 100 | |
Discussion
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