Belgian Specialty Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
23.00 pounds German Pilsen Malt (2-Row) 91.1%
1.00 pounds German CaraMunich Malt II 4%
1.00 pounds British Pale Chocolate 4%
0.25 pounds Belgian Biscuit Malt 1%
25.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Candi Sugar, Dark
2.00 pounds Sucrose (Table Sugar)
0.75 pounds Fruit - Raisins

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.1%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
San Diego Super Yeast White Labs WLP090 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

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

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Procedure

Mash at 150 F for 60 min. Puree 12 ounces of raisins with hot wort and add to boil at 10 min. to end.

Special Procedures

Add raspberries to secondary of 5 gallons of split batch.

Fermentation and Aging

Primary:
14 days @ 72° F
Secondary:
21 days @ 68° F
Age:
42 days @ 60° F

Poind’extra

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 8.4                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: