Belgian Specialty Ale
BJCP 2008 – 16E
Batch #:
2009-08
Brew Date:
March 8, 2009
Statistics
OG:
1.080 19.3° P
FG:
1.020 5.1° P
Real Extract:
7.7° P
Attenuation:
73.6% Apparent
60.1% Real
60.1% Real
Color:
20.3SRM
IBU:
30.1
BU/GU:
0.38
ABV:
8.5%
ABW:
6.2%
Calories:
265 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.00 pounds | American Pale Malt (2-Row) | 57.6% |
| 0.60 pounds | Crystal Malt 120L | 3.5% |
| 1.00 pounds | German Dark Munich Malt | 5.8% |
| 1.50 pounds | German Vienna Malt | 8.6% |
| 0.25 pounds | German Carafa III De-Husked Malt Wyermann | 1.4% |
| 3.00 pounds | Belgian Plisen Malt | 17.3% |
| 0.50 pounds | Brown Sugar (Dark) | 2.9% |
| 0.50 pounds | Sucrose (Table Sugar) | 2.9% |
| 17.35 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Perle | 60 minutes | Boil | Pellets | 8.3% | |
| 0.50 ounces | Saaz | 20 minutes | Boil | Pellets | 3.1% | |
| 1.50 ounces | Total Hop Weight | |||||
Fermentation and Aging
Primary:
14 days @ 75° F
Secondary:
14 days @ 75° F
Age:
35 days @ 60° F
General Info
Something went horribly wrong. Added champagne yeast to the secondary to drop the FG, but it turned out to be very sour. Dumped it.
