Belgian Specialty Ale – All Grain Primary

Statistics

Comments

Make a syrup with the sugar and 16 oz water. Heat to boiling. Cool and add on the third day of primary fermentation.

Malts and Grains

Amount Malt/Grain %
7.90 pounds Vienna Malt (Weyermann) 61.2%
2.75 pounds Munich I (Weyermann) 21.3%
1.75 pounds Pilsner (Weyermann) 13.6%
0.50 pounds Caramunich II (Weyermann) 3.9%
12.90 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.25 pounds Sugar, Table (Sucrose)

Hops

Amount Hop Time AA
1.00 ounces Tettnanger 60 min 3.0%
1.00 ounces Tettnanger 30 min 3.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Trappist Ale White Labs WLP500 2500 ml

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

Mash Profile Single Decoction

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Fermentation and Aging

Primary:
14 days @ 68° F
Secondary:
2 days @ 34° F
Age:
28 days @ 38° F

Ambree

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 7.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.8    
Post-Boil Amt: 5.5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: