Belgian Specialty Ale
BJCP 2008 – 16E
Batch #:
2010-20
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 22, 2010
Tap Date:
October 9, 2010
Cost:
0.00
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
10.4SRM
IBU:
66.4
BU/GU:
1.11
ABV:
6.7%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 3.00 pounds | DME - Light | 12.4% |
| 16.90 pounds | American Pilsen Malt | 70.1% |
| 0.70 pounds | American Wheat Malt | 2.9% |
| 0.50 pounds | Pale Chocolate | 2.1% |
| 0.50 pounds | Crystal Malt 40L | 2.1% |
| 2.50 pounds | Sucrose (Table Sugar) | 10.4% |
| 24.10 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.00 ounces | Centennial | 60 minutes | Boil | Leaf | 11.5% | |
| 1.00 ounces | Centennial | 20 minutes | Boil | Leaf | 11.5% | |
| 1.00 ounces | Amarillo | 10 minutes | Boil | Leaf | 8.2% | |
| 1.00 ounces | Centennial | 3 minutes | Boil | Leaf | 11.5% | |
| 1.00 ounces | Amarillo | 3 minutes | Boil | Leaf | 8.2% | |
| 1.00 ounces | Cascade | 0 minutes | Dry Hop | Leaf | 5.7% | |
| 1.00 ounces | Willamette | 0 minutes | Dry Hop | Pellets | 4.5% | |
| 1.00 ounces | Amarillo | 0 minutes | Dry Hop | Leaf | 8.2% | |
| 9.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Style Ale Yeast Blend | White Labs | WLP575 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Belgian Style Ale Yeast Blend
Notes:
Blend of two Trappist ale yeasts and one Belgian ale yeast. Creates a versatile blend to be used for Trappist and other Belgian style ales.
Fermentation and Aging
Primary:
14 days @ 72° F
General Info
Made from the second runnings of Rockyard's Three Story Plunge Tripel. Pre-boil gravity was ~ 1.050. Diluted with two gallons of water to get to 1.040. Will add sugar to primary after fermentation ramps up.
Procedure
Add table sugar as primary fermentation reaches high krauesen.
