Belique Creek
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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18-E Belgian Strong Ale, Belgian Dark Strong Ale
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Min OG:
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1.075
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Max OG:
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1.132
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Min IBU:
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15
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Max IBU:
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35
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|
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Min Clr:
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14
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Max Clr:
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20
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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17.50
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|
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Anticipated OG:
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1.093
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Plato:
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22.22
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Anticipated SRM:
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23.0
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Anticipated IBU:
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27.7
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Brewhouse Efficiency:
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71
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%
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Wort Boil Time:
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90
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Minutes
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|
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Evaporation Rate:
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1.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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6.50
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Gal
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Pre-Boil Gravity:
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1.072
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SG
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17.40 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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5.7
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1.00 lbs.
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Wheat Malt
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Belgium
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1.038
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2
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2.9
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0.50 lbs.
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CaraMunich Malt
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Belgium
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1.002
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75
|
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2.9
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0.50 lbs.
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CaraVienne Malt
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Belgium
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1.034
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22
|
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62.9
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11.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
|
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5.7
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1.00 lbs.
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Candi Sugar (amber)
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Generic
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1.046
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75
|
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15.7
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2.75 lbs.
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Munich Malt
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Belgium
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1.038
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8
|
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4.3
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0.75 lbs.
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Special B Malt
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Belgian
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1.030
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120
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.75 oz.
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Northern Brewer
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Pellet
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6.00
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18.2
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60 min
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0.50 oz.
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Northern Brewer
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Pellet
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6.00
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6.2
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30 min
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0.50 oz.
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Northern Brewer
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Pellet
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6.00
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3.2
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15 min
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White Labs WLP530 Abbey Ale
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Profile:
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Greensbor, NC
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Profile known for:
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|
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Calcium(Ca):
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10.0 ppm
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Magnesium(Mg):
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3.0 ppm
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Sodium(Na):
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16.0 ppm
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Sulfate(SO4):
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24.0 ppm
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Chloride(Cl):
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10.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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7.50
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Mash Type:
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Single Step
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|
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Grain Lbs:
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16.50
|
|
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Water Qts:
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20.63
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Before Additional Infusions
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Water Gal:
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5.16
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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152
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90 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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170
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30 Min
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Total Mash Volume Gal: 6.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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I replaced the candi sugar with belgiun dark candi syrup 4 oz for my second batch of this beer. I got the syrup from northern brewers. I think the syrup made a smoother product. ADD 300ML OF CHERRY LIQUER TO THE SECONDARY.
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Accolades from the men of the BBG.
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Generated with ProMash Brewing Software |