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orange blossom special
Belgian Specialty Ale • All Grain • 19 L
a reworking of a recipe from Pierre Rajotte's Brewing Belgian Beer book - with orange blossom water instead of orange blossom honey.
May 24, 2004 am 03:02am
0.0/5.0 0 ratings
Ingredients (All Grain, 19 L)
- 2.5 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 3 kg
German 2-row Pils
German 2-row Pils
- .480 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 25 g
East Kent Goldings - 6.6 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 7 g
Tettnanger - 9.8 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 15 g
Tettnanger - 9.8 AA% pellets; boiled 0 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 8 tbsp
Lebanese orange blossom water - (omitted from calculations)
Lebanese orange blossom water
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
mashed 90' @ 66ºC. had a bit of a cold snap which was annoying and meant that primary dragged on for 9 days at around 16ºC most of the time, so it's not as estery as I wanted it. Also this yeast was way too attenuative, left it very dry. Dryhopped 10g of Tettnang in 2ndary which was a mistake in retrospect.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 9.8 SRM | 1 - 50 | |
| Alcohol: | 7.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 39.9 IBU | 0 - 100 | |
Discussion
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