Belgian Specialty Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
22.00 pounds German Pilsen Malt (2-Row) 91.7%
1.00 pounds German CaraMunich Malt II 4.2%
1.00 pounds British Pale Chocolate 4.2%
24.00 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
2.00 pounds Fruit - Raspberries, Raw or Frozen

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
2000 ml

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.

Add raspberries to secondary (frozen or pasteurized).

Fermentation and Aging

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