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Marky Appleseed
Belgian Specialty Ale • Partial Mash • 5.5 gal
First recipe posted to beer tools, comments welcome.
April 15, 2010 pm 11:28pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 2.22 lbs
Diastatic Barley Malt; Weyermann®
Diastatic Barley Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Exceptional amylase strength. Accelerates and enhances saccharification in mash for better extract efficiency and larger proportion of fermentables in wort, without loss of malt flavor. Recommended Quantities: Up to 50% of total grain bill. Suitability (beer styles): Any ale or lager. Replaces all or portion of Pale Ale or Pilsner malt
- 2.17 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
- 2.84 lbs
CBW® Bavarian Wheat Liquid (Malt Extract); Briess
CBW® Bavarian Wheat Liquid (Malt Extract); Briess
Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat is a liquid, 100% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.
- 1.86 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.23 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.4 oz
Select - 5.0 AA% pellets; boiled 60 min
Select
Pedigree Bred from Hallertauer Mittlefr|h and Spalt as a disease resistant Spalt type. Originated from Hull Research Institution. Typical Beer Styles Lager, any beer where noble aroma is wanted (i.e. Pilsner)
- 0.55 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.55 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Notes
First post to beer tools, so i'm learning the options. Grains: 1.5 lbs German Weyerman 1 lb White Wheat Malt (American) .5 lb Flaked Wheat Extract 4 lb. Wheat Malt Extract 1 lb. DME Hops 2.0 oz Select Yeast WYeast 3944 Belgian Witbier Adjuncts .5 oz Coriander .5 oz Orange Peel (bitter) Steep grains 45+ min at 155 F in 2.5 gal. Drain and sparge in 1 gal water. Combine the two above (compost grains). Bring to boil and add 1.5 oz hops, and wheat malt extract and DME. Boil for 15 min then add Coriander and Orange Peel in steep bag. Boil 10 min and add remaining hops. Cool down and rack to primary and add water to bring to 5.5. gal. Aerate and pitch yeast. After primary, rack to secondary and add 4 lb granny smith apples (cored, peeled and sliced). Bottle and condition with 5 oz dextrose.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 4.8 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 29.2 IBU | 0 - 100 | |
Discussion
just tried it
2010-05-04 11:01pm
Just tried this one.... Ok, it needs a week before it's ready but its delicious. Apple-y aroma and flavor, but just hints, not overwhelming. Typical Belgian Wit otherwise, a little hazy, not to bitter and light-ish mouth feel. The apple slices were pretty easy to get out of the carboy (and they had no apple flavor left in them). I thought it might be a nightmare, but a few flushes and they all came out. Will definitely make it again, probably with tweaks, who knows.
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