Hellsbraun Belgium

Was trying to make a Red from scratch. This one is more of an amber. Very crisp and clean on the pallete with some fruity undertones. Great head retention makes for a nice slutty lace around the glass. Enjoy! - Dr. C

Brewer:	Horred		Email:	rchernetski1@new.rr.com
Beer:	Hellsbraun Belgium		Style:	Belgian Pale Ale
Type:	All grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	17 IBU
OG:	1.052		FG:	1.008
Alcohol:	5.7% v/v (4.5% w/w)
Water:	I have my own well. It is slightly hard water with traces of iron.
Grain:	8 lb. American 2-row .5 lb. American crystal 40L .5 lb. American crystal 60L .5 lb. Dextrine malt (Cara-Pils) 1 oz. Belgian Special B
Mash:	75% efficiency
	3-step infusion mash: 104°F-60 min, 140°F-30 min, 156°F-30 min. Here is a handy equation to help you nail some exact temps without adding too much water. I would have gone with a simple infusion, but what what kind of fun is that? Initial strike water temp equat: Tw =((0.2/R)x(T2–T1))/T2 2nd & 3rd Infusion: Wa =((T2-T1)x(0.2G+Wm))/(Tw–T2) Tw = Resulting infusion water temperature R = Ratio of water to grain in qts/lb (used 1) T1 = Initial mash temp (or grain for 1st infusion) T2 = Target temperature of the mash Wa = Quarts of boiling water to add Wm = Cumulative total of water in the mash so far in quarts G = Pounds of grain in the mash (9.3lbs used for this recipe) 1st infusion: 9.3 qts @ 112°F 2nd infusion: 5.7 qts @ 211°F (boiling) 3rd Infusion: 5.9 qts @ 211°F (boiling) Total volume in mash to this point: 20.9 qts Sparging: I wanted to get the mash to 170°F, so I used the infusion equation again. Sparge water: 6.5 qts @ 211°F total water in mash was 20.9 + 6.5 = 27.4qts or 6.85 gal After letting the mash sit for about 5 minutes in the mash tun, I lautered the sweet wort off the mash at a rate of about 1qt per minute into the brew kettle, (about 6 gallons.) Note: recirculate the wort back into the mash tun until it runs clear out of the mash tun.
Boil:	60 minutes	SG 1.044	6 gallons
	1 tsp Irish Moss 15 minutes before end of boil.
Hops:	1 oz. Saaz (2.6% AA, 55 min.) .5 oz. Saaz (2.6% AA, 30 min.) .5 oz. Saaz (2.6% AA, 20 min.)
Yeast:	I'm a fan of dry Yeasts. (2) 6g packets of Muntons Dry Premium Gold. Activated in warm water for about 30 minutes first.
Log:	Fermented at 60-65°. Transferred to secondary after 1-week. Left in secondary for 3-weeks. Siphoned off to bottling bucket. Added a boiled mixture of 1.25 cups DME to 2 cups water for carbonation.(allow to cool before adding to beer) Stirred in vigorously but not enough to ariate the beer. Bottled and kept stored for 1-month at 65°. THen refrigerated for 1-week.
Carbonation:	2.3 volumes	Dried Malt Extract: 6.24 oz. for 5 gallons @ 62°F
Tasting:	Keep Tasting..... Thats the game my friend. They are all good. Remember the Psalm; "Don't Worry... Relax and have a Homebrew!"

Recipe posted 11/03/09.