Belgian Specialty Ale
BJCP 2008 – 16E
Batch #:
2010-15
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
June 26, 2010
Tap Date:
September 11, 2010
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent
71% Real
71% Real
Color:
4SRM
IBU:
58.2
BU/GU:
0.73
ABV:
9.5%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 12.00 pounds | German Pilsen Malt (2-Row) | 42.1% |
| 12.00 pounds | American Pale Malt (2-Row) | 42.1% |
| 4.50 pounds | Sucrose (Table Sugar) | 15.8% |
| 28.50 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% | |
| 2.50 ounces | Saaz | 7 minutes | Boil | Leaf | 5.5% | |
| 1.50 ounces | Amarillo | 0 minutes | Boil | Leaf | 8.2% | |
| 7.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 10 grams | Gypsum (Calcium Sulfate) | Water Agent | Mash | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Ardennes | Wyeast | 3522 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 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
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Fermentation and Aging
Primary:
14 days @ 75° F
General Info
In salute to La Chouffe's Houblon Chouffe.
Combo double session brewed with Aaron Bush from RHBC. Two batches of the same recipe with two different yeasts - my batch with Wyeast Belgian Ardennes and Aaron's with White Labs Abbey Ale.
Added a very small bit of organic olive oil to facilitate oxygenation of the wort - was bubbling madly within twelve hours of pitching from the starter (June 27, 2010)
Made a syrup with 4.5 pounds of table sugar and about a couple quarts or so of water. Chilled and added to fermenter after two days in primary (June 28, 2010).
Procedure
Single infusion at 154° F.
Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).
