Belgian Specialty Ale – All Grain

Statistics

General Info

In salute to La Chouffe's Houblon Chouffe.

Combo double session brewed with Aaron Bush from RHBC. Two batches of the same recipe with two different yeasts - my batch with Wyeast Belgian Ardennes and Aaron's with White Labs Abbey Ale.

Added a very small bit of organic olive oil to facilitate oxygenation of the wort - was bubbling madly within twelve hours of pitching from the starter (June 27, 2010)

Made a syrup with 4.5 pounds of table sugar and about a couple quarts or so of water. Chilled and added to fermenter after two days in primary (June 28, 2010).

Malts and Grains

Amount Malt/Grain %
12.00 pounds German Pilsen Malt (2-Row) 50%
12.00 pounds American Pale Malt (2-Row) 50%
24.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
4.50 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
10 grams Gypsum (Calcium Sulfate) 60 minutes

Hops

Amount Hop Time AA
2.00 ounces Centennial 60 min 11.5%
1.00 ounces Centennial 20 min 11.5%
2.50 ounces Saaz 7 min 5.5%
1.50 ounces Amarillo 0 min 8.2%
7.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Belgian Ardennes Wyeast 3522 3000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Denver, Colorado

Procedure

Single infusion at 154° F.

Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).

Fermentation and Aging

Primary:
14 days @ 75° F
Lager:
21 days @ 32° F

Friar Confounded

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: