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Belgian Specialty Ale • All Grain • 11 gal
I've got this one ready to go this weekend. I'll keep you posted.
March 14, 2005 pm 06:34pm
3.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 2 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 15 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 oz
Hallertau - 4.5 AA% whole; 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.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash 60 min. @154 Mash out 10 min. @ 170
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 12.1 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 11.5 IBU | 0 - 100 | |
Discussion
Needs different yeast. & hops
2005-05-01 9:23pm
I brewed this 6 weeks ago, racked it into the keg 4 weeks ago, & allowed it to sit for a month. Not a bad start, but next time I'd use Wyeast 1056, and maybe add a few lbs. of 2-row to raise the O.G., and also use different hops. Maybe Hallertau? I get a nasty, finishing bitter taste with this, so I'm not sure what the deal is.
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