Belgian Specialty Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
12.00 pounds American Pale Malt (2-Row) 90.2%
0.13 pounds Belgian Biscuit Malt 0.9%
0.75 pounds Crystal Malt 60L 5.6%
0.25 pounds Belgian Aromatic Malt 1.9%
0.18 pounds German CaraMunich Malt I 1.4%
13.31 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1.0 oz. Corriander 20 minutes
2.0 oz. Grapefruit Zest 20 minutes
1.0 oz. Cardamom 20 minutes

Hops

Amount Hop Time AA
0.75 ounces Amarillo 90 min 9.0%
0.25 ounces Amarillo 15 min 9.0%
1.00 ounces Amarillo 0 min 9.0%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid Slurry

Procedure

  • Single infusion mash at 150° for 60 minutes.
  • 90 minute boil
  • Add hops as directed
  • Add spices as directed
  • Cool to 70°
  • Pitch yeast
  • Add dry hops in secondar

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
14 days @ 68° F
Age:
45 days @ 70° F