Belgian Amber Ale - Beer Recipe - Brewer's Friend

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Belgian Amber Ale

139 calories 11.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 40% (brew house)
Source: Matt Wasserman
Calories: 139 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Friday June 16th 2017
1.043
1.006
4.8%
24.1
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 78.8%
1.75 lb German - CaraMunich II1.75 lb CaraMunich II 34 46 10.6%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.5%
16 oz Maple Syrup16 oz Maple Syrup 30 35 6.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 20.08 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 4 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Clarity Ferm Fining Primary 2 days
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Qby
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Anova Sous Vide BIAB -- -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.67 g | 38.7 qt) 9.6 38.4  
Mash volume with grains (equipment estimates 10.91 g | 43.7 qt) 10.84 43.4  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.6 38.4
Equipment Profile Used: System Default
 
Notes

Violent fermentation starting within 18hrs of pitching.
Added 16oz maple syrup at 24hrs during fermentation. WLP 550 was a beast and gave nice estery notes--reached final gravity within 1 week.

Messed up original recipe by adding 1.75 lbs of Caramunich instead of 1lb Dark Munich and .75lb Caramunich II. Turned out ok--yeasty, sweet, thick. Going with the "maple" theme on this one.

Future brewing notes:
Stick with the original recipe (see modifications above).
Add some aromatic malt
Use (more) maple syrup at bottling/kegging instead of fermentation
Use blowoff tube!

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  • Last Updated: 2017-07-21 18:32 UTC