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Omni Belgian Ale
Belgian Specialty Ale • Partial Mash • 18.93 L
A special Belgian Ale with a resemblance of a witbier. A light but full of flavor ale.
May 19, 2009 pm 12:57pm
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Ingredients (Partial Mash, 18.93 L)
- .250 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .650 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 2 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 18.5 g
Glacier - 5.5 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 18.5 g
Glacier - 5.5 AA% pellets; boiled 5 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 18.5 g
Glacier - 5.5 AA% pellets; boiled 1 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
-
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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 6.4 SRM | 1 - 50 | |
| Alcohol: | 4.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 20.5 IBU | 0 - 100 | |
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