Belgian Specialty Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
14.00 pounds German Pilsen Malt (2-Row) 62.9%
6.00 pounds German Dark Munich Malt 27%
0.50 pounds German Carafa III De-Husked Malt 2.2%
0.75 pounds Belgian Special B Malt 3.4%
0.50 pounds British Chocolate Malt 2.2%
0.50 pounds British Pale Chocolate 2.2%
22.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Flaked Oats
1.00 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1 oz. Coriander Seed 10 minutes
0.2 oz. Star Anise 10 minutes

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
3000 ml

Procedure

Single infusion mash at 152°F for 60 minutes. 90 minute boil. Add sucrose to secondary.

Fermentation and Aging

Primary:
14 days @ 72° F
Secondary:
21 days @ 72° F
Age:
42 days @ 55° F

Notes

In salute to Unibroue's Chambly Noire.