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2nd Belgian Amber Strong - May 2020

254 calories 23.1 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 71% (ending kettle)
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created Sunday March 11th 2018
1.077
1.015
8.2%
27.67
19.94
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pale Ale8.5 lb Pale Ale 38 3.4 65.8%
1.25 lb German - Dark Wheat1.25 lb Dark Wheat 39 6.5 9.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 7.7%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 5.8%
0.50 lb United Kingdom - Malted Naked Oats0.5 lb Malted Naked Oats 33 1.3 3.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.9%
0.38 lb Belgian - Special B0.375 lb Special B 34 115 2.9%
0.05 lb Belgian - Chocolate0.05 lb Chocolate 30 340 0.4%
12.93 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Mount Hood1.25 oz Mount Hood Hops Leaf/Whole 4.5 Boil 60 min 21.64 67.6%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 2.9 Boil 30 min 2.83 16.2%
0.30 oz Crystal0.3 oz Crystal Hops Leaf/Whole 3.6 Boil 30 min 3.19 16.2%
1.85 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.65 gal Infusion 104 °F 20 min
2.65 gal ADD DARK MALTS Infusion 146 °F 30 min
2.65 gal Infusion 156 °F 15 min
3.7 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.65 qt/lb
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 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
 
Notes

step mash (104/146/156)
batch sparge - get water volumes right!
add D-45 with 5 minutes left in boil.
Ferment at basement temp around 62F. Let rise.
Revised since my brew; set efficiency to "kettle," and revised the mash thickness to 1.65 qt/lb. Also adjusted volumes to what they were. I ended up boiling this down to about 4.5 gallons to hit my previous OG, then overshot it and hit 1.077. Next time, add more base malt.
FG=1.014. 8.27%. Very mild out of fermentor. Might be a little roasty. Very mild phenols. Not too fruity. Maybe some fusels? Check again after bottle conditioning.
Add ferment temp schedule.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-20 05:58 UTC
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