Belgian Specialty Ale – All Grain

Statistics

Comments

Judges comments mentioned that the bittering hops might be a little high, and I tend to agree. Next time, I'll cut back on the early additions about 10% or so and perhaps add some of the Citra hops at 15 minutes or so for more depth of flavor.

Malts and Grains

Amount Malt/Grain %
14.00 pounds German Pilsen Malt (2-Row) 57.7%
6.00 pounds German Wheat Malt Light 24.7%
3.75 pounds Flaked Wheat 15.5%
0.50 pounds Flaked Oats 2.1%
24.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Dextrose (Corn Sugar)

Non-Fermentables

Amount Non-Fermentable Time
10 grams Coriander Seed 5 minutes
15 grams Bitter Orange Peel 5 minutes

Hops

Amount Hop Time AA
1.00 ounces Centennial 75 min 8.8%
1.00 ounces Bravo 60 min 15.4%
3.00 ounces Citra 1 min 14.2%
1.00 ounces Zythos 1 min 10.9%
2.00 ounces Centennial 1 min 8.8%
8.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Canadian/Belgian Wyeast 3864 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, 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 Highlands Ranch, Colorado

Fermentation and Aging

Primary:
14 days @ 67° F
Age:
14 days @ 65° F

Ermahgerd

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.1    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.1    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.068 / 16.6° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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