Belgian Specialty Ale – All Grain


General Info

Base wort provided by the Rockyard Brewing company for a club contest similar to Iron Brewer (Sept/Oct issue of Zymurgy), but only for specialty beers. The base wort was the second runnings of a Double Red. Starting gravity: 1.050.


Steeped 1 pound of wheat malt for 30 minutes in 1.5 gallons of 165° water. Topped off to 6 gallons with wort provided by the Rockyard (January 24, 2009).

Fermentation seems to have petered out. I'll agitate the carboy and try to raise the temperature to get the yeast to finish out (January 30, 2009).

Malts and Grains

Amount Malt/Grain %
7.70 pounds American Pale Malt (2-Row) 70%
2.00 pounds German CaraMunich Malt I 18.2%
0.30 pounds Belgian Special B Malt 2.7%
1.00 pounds German Wheat Malt Light 9.1%
11.00 pounds Total Grain Weight 100%


Amount Adjunct
1.50 pounds Honey (Clover)
0.50 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
2 oz. Diced Ginger 15 minutes
2 oz. Orange Zest 15 minutes
.5 oz. Corriander 15 minutes


Amount Hop Time AA
1.00 ounces Challenger 60 min 6.7%
0.50 ounces Tettnanger 20 min 4.8%
1.50 ounces Total Hop Weight


Fermentation and Aging

7 days @ 70° F
7 days @ 70° F
35 days @ 65° F

23 Skidoo

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.068 / 16.6° P    
Mash PH:      
Boil PH:      

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