The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

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:
65 HCU (~26 SRM)
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)
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)
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.