How We Do It In Bruges: From Stoopsitters Brewing 's BrewBlog

How We Do It In Bruges

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 1, 2024

Specifics

Style:	Belgian Specialty Ale
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:	7%

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%

BJCP Style Info: Belgian Specialty Ale

Info:

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.

General Information

Method:	All Grain

Method:

All Grain

Malts and Grains

2.40 pounds	British Maris Otter Pale Malt	70.6% of grist
0.60 pounds	American Chocolate Malt	17.6% of grist
0.40 pounds	Crystal Malt 20L	11.8% of grist
3.40 pounds	Total Grain Weight	100% of grist

Hops

0.25 ounces	Nugget 11.5% Pellets @ 60 minutes Type: Bittering Use: Boil	2.9 AAUs
0.25 ounces	Cascade 10% Pellets @ 30 minutes Type: Bittering Use: Boil	2.5 AAUs
0.25 ounces	Cascade 10% Pellets @ 10 minutes Type: Flavor Use: Boil	2.5 AAUs
0.25 ounces	Cascade 10% Pellets @ 0 minutes Type: Flavor Use: Boil	2.5 AAUs
0.25 ounces	Cascade 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

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

How We Do It In Bruges

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual
Strike Water Amount:	1.1
Strike Water Temperature:
Mash Temperature:
Mash Time:
Sparge Water Amount:	0.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	1.2
Post-Boil Amount:	1
Boil Time:	60
Original Gravity:	1.063 / 15.4° P

Brew Day Notes

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