Stoopsitters Brewing BrewBlog > BrewBlogs > Verboden Vrucht [Belgian Specialty Ale]

BrewBlog: Verboden Vrucht

Specifics

Style:

Belgian Specialty Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16E

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.

Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Belgian Specialty Ale from the BJCP website.

Brewer:

Dustin Zastera

Brew Date:

December 24, 2017

Yield:

5 gallons

Color (SRM/EBC):

13.3/26.2

Bitterness (Calc):

14 IBU (Tinseth)

Conditioning:

Bottles

Batch No:	148
OG:	1.078
Target OG:	1.087
Status:	Bottled

General Information

Method:	All Grain

Method:

All Grain

Comments

Pils to 6.363kg Special B to 6.591kg CaraMunich to 6.761kg Biscuit to 6.903kg Black to 6.931kg I ended up not having enough Special B and subbed in half light crystal (37L) fit that addition.

Pils to 6.363kg
Special B to 6.591kg
CaraMunich to 6.761kg
Biscuit to 6.903kg
Black to 6.931kg

I ended up not having enough Special B and subbed in half light crystal (37L) fit that addition.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

14.00 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

91.8% of grist

0.50 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

3.3% of grist

0.38 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

2.5% of grist

0.31 pounds

Dingemans Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

2% of grist

0.06 pounds

Debittered Black Malt

Color (L):	550 °L
Info/Use:	500-600° L. A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet stout.

0.4% of grist

15.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	75 minutes
Runoff Volume Needed:	6.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	15.2 pounds
Grain Absorbtion:	3.2 gallons
Total Water Needed:	9.9 gallons	6.2 gallons (runoff) + 3.2 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	5.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.9 gallons	9.9 gallons (total water) – 5.1 gallons (mash water)

)

100% of grist

Adjuncts

1.00 pounds

Sucrose (Table Sugar)

Non-Fermentables

7g	Coriander Seed @ 3 minutes
1 tab	Whirlfloc @ 15 minutes
7g	Bitter Orange Peel @ 3 minutes
1/2 tsp	Yeast Nutrient @ 15 minutes

Hops

0.56 ounces

Palisade

Region:	United States
AAU Range:	6 - 10%
Notes:	Developed by Select Botanicals Group, Palisade® Brand YCR 4 is known for its high yield and unique aroma profile. The variety has low susceptibility to powdery mildew but has good pickability of medium to large cones. Aroma: Specific aroma descriptors include apricot, grass and clean floral characteristics.
Typical Use:	English and American ales

8% Pellets @ 75 minutes
Type: Bittering
Use: Boil

4.5 AAUs

1.00 ounces

Styrian Celeia

Region:	Slovenia
AAU Range:	3 - 6%
Notes:	Triploid hybrid between Styrian Golding and 105/58 hybrid between Aurora (Super Styrian) and a Slovenian wild hop. A quality aroma variety with excellent bitterness and aroma characteristics.
Typical Use:	Aroma
Substitution:	Saaz

1.5% Leaf @ 15 minutes
Type: Flavor
Use: Aroma

1.5 AAUs

0.50 ounces

Styrian Celeia

Region:	Slovenia
AAU Range:	3 - 6%
Notes:	Triploid hybrid between Styrian Golding and 105/58 hybrid between Aurora (Super Styrian) and a Slovenian wild hop. A quality aroma variety with excellent bitterness and aroma characteristics.
Typical Use:	Aroma
Substitution:	Saaz

1.5% Leaf @ 3 minutes
Type: Aroma
Use: Aroma

0.8 AAUs

2.06 ounces

Total Hop Weight

6.7 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Yeast

Name:	Sweet Mead/Wine
Manufacturer:	White Labs
Product ID:	WLP720
Type:	Wine
Flocculation:	Low
Attenuation:	75%
Temperature Range:	70–75°F
Amount:	2000 ml

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

1. Mash in with 3.5 gallons at 169F -> 150F (0.92qt/lb); rest 90 minutes. 2. Mash out with 2.5 gallons at 208F -> 170F (1.58qt/lb); rest 20 minutes 3. Drain the tun and sparge with an additional 3.5 gallons at 170F to collect a total of 7.5 gallons.

1. Mash in with 3.5 gallons at 169F -> 150F (0.92qt/lb); rest 90 minutes.

2. Mash out with 2.5 gallons at 208F -> 170F (1.58qt/lb); rest 20 minutes

3. Drain the tun and sparge with an additional 3.5 gallons at 170F to collect a total of 7.5 gallons.

Special Procedures

Ferment at 63-65F until the krausen falls or the fermentation is 80% complete. At that time, raise the fermentation temperature to ~75F (4-5 on the heat pad) to finish. Cold crash to clear, then transfer to secondary.

Ferment at 63-65F until the krausen falls or the fermentation is 80% complete. At that time, raise the fermentation temperature to ~75F (4-5 on the heat pad) to finish. Cold crash to clear, then transfer to secondary.

Fermentation

Primary:

10 days @ 63° F

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