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Belgian Specialty Ale • All Grain • 2.5 gal
Like a dubbel, but without the Special B. For those who don't like that raisiney taste.
August 31, 2005 pm 02:02pm
1.0/5.0 1 rating
Ingredients (All Grain, 2.5 gal)
- 3/16 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1/8 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 4 11/16 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.5 oz
Northern Brewer - 6.7 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.3 oz
Saaz - 3.4 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.2 oz
Saaz - 3.4 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
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: | 1.014 | 0.995 - 1.035 | |
| Color: | 9.1 SRM | 1 - 50 | |
| Alcohol: | 7.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.5 IBU | 0 - 100 | |
Discussion
Too hot ferment
2006-12-07 3:31pm
I had to dump this batch; I got surprised by a heat wave after brewing and it fermented at >80F.
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