Belgian Specialty Ale
BJCP 2008 – 16E

Statistics

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 ouncesPerle60 minutesBoilPellets8.3%
0.50 ouncesSaaz20 minutesBoilPellets3.1%
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.