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American Belgian Ale
Using T- 58 Yeast. This will be an Americanized Dark Belgian Ale. Means more hoppy through full spectrum. Darker. Smokey. Most ancient beers had smoke.
| Brewer: | Tom Healy | Email: | tomh51369@yahoo.com | |||||
| Beer: | American Belgian Ale | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 6. gallons | |||||
| Color: |
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Bitterness: | 98 IBU | |||||
| OG: | 1.062 | FG: | 1.015 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | 1 tablespoon gypsom. pinch of sea salt. yeast nutrients in boil | |||||||
| Grain: | 4 lb. American 2-row 3 lb. 8 oz. German Smoked (WM) 3 lb. Belgian aromatic 1 lb. Cara-Red (De) 2 lb. De CaraMunich 4 oz. Carafa II (De) |
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| Mash: | 75% efficiency | |||||||
| Single Infusion, Target 154°F Strike 169°F/4.55 gal. I think I struck it hot, mash to thin. Sit over TEN hours. Stuck Mash, What a mess. | ||||||||
| Boil: | 70 minutes | SG 1.053 | 7 gallons | |||||
| 6 oz. Raw Sugar | ||||||||
| Good rumble. No B. over. Beutiful. three teaspoons of YEASTEX. | ||||||||
| Hops: | 2 oz. Chinook (12% AA, 90 min.) 1 oz. Northern Brewer (8.5% AA, 90 min.) 1 oz. Chinook (aroma) 1 oz. Northern Brewer (aroma) |
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| Yeast: | T-58 Safale Dry. These products are awesome. Pitched Dry @90°F. Delicately sprinkle on top. With in four hours, in full Ferm. | |||||||
| Log: | 72° Room Temp. Wort Tastes Awesome, But where is the SMOKE? Strong ferm @ 4 hours. Wonderful hop aroma through the lock!! | |||||||
Recipe posted 07/20/11.
