Stoopsitters Brewing BrewBlog > BrewBlogs > How We Do It In Bruges [Belgian Specialty Ale]

BrewBlog: How We Do It In Bruges

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:

Lon Chubiz

Brew Date:

March 9, 2013

Yield:

1 gallons

Calories:

207 (12 ounces)

Conditioning:

Bottles

ABV:

6.5%

ABW:

5.1%

Bottling ABV:

Batch No:	7
OG:	1.063
OG (Plato):	15.44° P
Reading 1:	1.016 (14 days)
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	5.72° P
App. Atten.:	76.9%
Real Atten.:	63%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

2.40 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

70.6% of grist

0.60 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

17.6% of grist

0.40 pounds

Crystal Malt 20L

Color (L):	20 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

11.8% of grist

3.40 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	1 gallons
Evaporation Rate:	0.17 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	1.2 gallons	1 gallons (final boil volume) ÷ 0.96 (cooling) + 0.2 gallons (boil evaporation)
Grain Amount:	3.4 pounds
Grain Absorbtion:	0.7 gallons
Total Water Needed:	1.9 gallons	1.2 gallons (runoff) + 0.7 gallons (grain absorbtion) + 0.00 gallons (equip. loss)
Mash Water Needed:	1.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	0.8 gallons	1.9 gallons (total water) – 1.1 gallons (mash water)

)

100% of grist

Hops

0.25 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

11.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

2.9 AAUs

0.25 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

10% Pellets @ 30 minutes
Type: Bittering
Use: Boil

2.5 AAUs

0.25 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

10% Pellets @ 10 minutes
Type: Flavor
Use: Boil

2.5 AAUs

0.25 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

10% Pellets @ 0 minutes
Type: Flavor
Use: Boil

2.5 AAUs

0.25 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

10% Pellets
Type: Bittering and Aroma
Use: Dry Hop

2.5 AAUs

1.25 ounces

Total Hop Weight

12.9 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Equipment Profile

2 Gallon/7.5 Liter Kettle

Batch Size:	5.00 gallons	Boil Volume:	1.50 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	2.50 pounds
Hop Utilization:	100%	Mash Tun Volume:	2.00 gallons
Loss:	0.00 gallons	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Water Profile

Brookline, MA

Calicum:	3.7 ppm
Bicarbonate:	10 ppm
Sulfate:	5.4 ppm
Chloride:	17.5 ppm
Sodium:	28.5 ppm
Magnesium:	0.8 ppm
PH:	7.9%
Notes:	From Massachusetts Water Resource Authority - Nov. 2012

Procedure

Mash in - 154F in Igloo 6-pack cool. 1 hr. Mash out - 170 for 10 minutes. Added boiling water to temp. Final volume around 1.8 gal. 60 minute, vigorous boil. Cooled to 75F in a snow bank outside. Pitched in 1/4 of Allagash cake from the Wit (batch 6). Krausening and blown airlock at 3 hours. Good think I had this in the bath tub. Literally exploded.

Mash in - 154F in Igloo 6-pack cool. 1 hr.

Mash out - 170 for 10 minutes. Added boiling water to temp.

Final volume around 1.8 gal.

60 minute, vigorous boil.

Cooled to 75F in a snow bank outside. Pitched in 1/4 of Allagash cake from the Wit (batch 6).

Krausening and blown airlock at 3 hours. Good think I had this in the bath tub. Literally exploded.

Fermentation

Primary:	14 days @ 68° F
Secondary:	14 days @ 68° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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