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Spotted Tongue Belgian Black Ale
Belgian Specialty Ale • All Grain • 5.5 gal
Will see how this turns out. Thanks, Dion!
September 27, 2004 am 01:31am
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 8 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 0.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Hallertau - 5.2 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Hallertau - 5.2 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Hallertau - 5.2 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP570 Belgian Golden Ale
White Labs WLP570 Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
Notes
Thanks to Dion Hollenbeck for inspiring this recipe. The sugar is actually "Jaggery" palm sugar, not an option on the dropdown. The Crystal 120 malt is actually Crystal 150, not an option in the dropdown. Mash at 120 for 10 minutes, raise to 150 for 60 minutes, mash out at 168 for 10 minutes. Ferment at 65-70F for 8 days, rack to secondary for 7-10 days or until clear.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 26.0 SRM | 1 - 50 | |
| Alcohol: | 6.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 33.4 IBU | 0 - 100 | |
Discussion
Really good!
2004-11-15 12:35am
This turned out to be an excellent beer, even nicer than I expected. Not sure how I will improve it next time, but all beers can be improved.
It's a winner!
2005-03-10 12:55am
Entered this beer in the 2005 America's Finest City homebrew competition as a Belgian Speciality, took 2nd place in it's category.
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