1st Belgian Amber - Beer Recipe - Brewer's Friend

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1st Belgian Amber

276 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Sam Diaz
Calories: 276 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Sunday February 19th 2017
1.084
1.012
9.4%
29.0
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pale Ale9.5 lb Pale Ale 38 3.4 80.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 8.5%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.1%
0.02 lb American - Chocolate0.015 lb Chocolate 29 350 0.1%
11.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Hallertau Mittelfruh1.6 oz Hallertau Mittelfruh Hops Leaf/Whole 3.1 Boil at 207 °F 60 min 21.33 68.1%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 2.8 Boil at 207 °F 30 min 7.63 31.9%
2.35 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.75 qt Fly Sparge -- 148 °F 80 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.36 13.5  
Mash volume with grains 4.23 16.9  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.25 g | 25 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 3.75 g | 15 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

step mash: 135 (20 min), 148 (30 min), 154 (20 min), test starch, then 170 mash out (10 min)
Added too much water in the step mash - never could hit the temps in the cooler. Then added too much sparge water in a fly sparge. Next time doing a step, batch sparge. OG was 1.076. FG was 1.013. 8.27%.

So I made a small beer with the extra 2.5 gal. 1.021 pre-boil gravity. Boiled forever. I added honey and coriander 5 min before flameout. 1.059 OG, 1.009 FG-->6.56%. Used some hoppy wort and trub from the big beer & this one came out a bit bitter, astringent. Not very smooth. First time I've gotten the astringent flavor. See what happens over time.

White labs WLP550 had good results. Very clean beer and recipe is very well-balanced. Not syrupy at all. A bit peppery, not too clovey, a little earthy. Might want something more along the lines of a French ale if going for La Rousse. Also need more body. Flavor of this one is good, but not as malty as La Rousse.

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  • Last Updated: 2019-09-19 19:43 UTC