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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View Dustin's Brewing Calendar

Dustin's BrewBlogs

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NB Dead Ringer	May 10, 2017
Gout Stout (2016)	Dec 30, 2016
Belgian Pale Ale	Dec 20, 2016
California Common	Dec 19, 2016
NB Dead Ringer	Nov 12, 2016
Hefeweizen	Nov 12, 2016
NB Oktoberfest	Jul 28, 2016
Pils	May 15, 2016
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Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
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Verboden Vrucht	Bottled
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
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