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Yellow Bellied Sapsucker
Belgian Single • All Grain • 8 gal
Belgian inspired ale brewed with K-97, spices, honey, and invert sugar. Let's get weird.
May 6, 2026 pm 12:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 8 gal)
- 10 lbs
Pilsner Malt; Viking Malt
Pilsner Malt; Viking Malt
Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described as malty, slighty nutty and sweet. Applications: Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. For all kind of whiskies. The color of pilsner malt is low.
- .25 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 2 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- .5 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- .25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 oz
Magnum - 13.5 AA% pellets; boiled 30 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Ekuanot® - 15.0 AA% pellets; boiled 10 min
Ekuanot®
Bubblegum, citrus, stone fruit, tropical, woody.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Belgian grain bill, german ale yeast, honey, and spices.
Style (BJCP)
Category: 26 - Monastic Ale
Subcategory: A - Belgian Single
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.054 |  |
| Terminal Gravity: | 1.008 | 1.004 - 1.010 | |
| Color: | 5.8 SRM | 3 - 5 | |
| Alcohol: | 6.2% ABV | 4.8% - 6% | |
| Bitterness: | 50.2 IBU | 25 - 45 | |
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