Belgian Specialty Ale
BJCP 2008 – 16E
Batch #:
2009-31
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
December 12, 2009
Tap Date:
March 6, 2010
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
25.7SRM
IBU:
25.5
BU/GU:
0.36
ABV:
7.1%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 14.00 pounds | German Pilsen Malt (2-Row) | 55.4% |
| 6.00 pounds | German Dark Munich Malt | 23.8% |
| 0.50 pounds | German Carafa III De-Husked Malt Wyermann | 2% |
| 0.75 pounds | Belgian Special B Malt | 3% |
| 0.50 pounds | British Chocolate Malt | 2% |
| 0.50 pounds | British Pale Chocolate Thomas Fawcett and Sons | 2% |
| 2.00 pounds | Flaked Oats | 7.9% |
| 1.00 pounds | Sucrose (Table Sugar) | 4% |
| 25.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 1.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 oz. | Coriander Seed | Spice | Boil | 10 minutes |
| 0.2 oz. | Star Anise | Spice | Boil | 10 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Canadian/Belgian | Wyeast | 3864 | 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, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
14 days @ 72° F
Age:
70 days @ 55° F
General Info
In salute to Unibroue's Chambly Noire.
Procedure
Single infusion mash at 151°F for 60 minutes. 90 minute boil.
Added sugar at 10 minutes to end of boil.
