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1st Belgian Amber

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Sam Diaz
Calories: 276 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)

Created: Sunday February 19th 2017

Original Gravity:

1.084

Final Gravity:

1.012

ABV (standard):

9.4%

IBU (tinseth):

29.0

SRM (morey):

15.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Belgian - Pale Ale9.5 lb Pale Ale	38	3.4	80.7%
1 lb	Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition)	32	45	8.5%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	4.2%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	4.2%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	2.1%
0.02 lb	American - Chocolate0.015 lb Chocolate	29	350	0.1%
11.76 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.60 oz	Hallertau Mittelfruh1.6 oz Hallertau Mittelfruh Hops	Leaf/Whole	3.1	Boil at 207 °F	60 min	21.33	68.1%
0.75 oz	Saaz0.75 oz Saaz Hops	Pellet	2.8	Boil at 207 °F	30 min	7.63	31.9%
2.35 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.60 oz	Hallertau Mittelfruh (Leaf/Whole)	21.33	68.1%
0.75 oz	Saaz (Pellet) 0.74999999828443 oz Saaz (Pellet) Hops	7.63	31.9%
2.35 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.75 qt		Fly Sparge	--	148 °F	80 min
Starting Mash Thickness: 1.25 qt/lb

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:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

step mash: 135 (20 min), 148 (30 min), 154 (20 min), test starch, then 170 mash out (10 min)
Added too much water in the step mash - never could hit the temps in the cooler. Then added too much sparge water in a fly sparge. Next time doing a step, batch sparge. OG was 1.076. FG was 1.013. 8.27%.

So I made a small beer with the extra 2.5 gal. 1.021 pre-boil gravity. Boiled forever. I added honey and coriander 5 min before flameout. 1.059 OG, 1.009 FG-->6.56%. Used some hoppy wort and trub from the big beer & this one came out a bit bitter, astringent. Not very smooth. First time I've gotten the astringent flavor. See what happens over time.

White labs WLP550 had good results. Very clean beer and recipe is very well-balanced. Not syrupy at all. A bit peppery, not too clovey, a little earthy. Might want something more along the lines of a French ale if going for La Rousse. Also need more body. Flavor of this one is good, but not as malty as La Rousse.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-09-19 19:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Sam Diaz • 05/11/2020 at 05:30am
Very clean, peppery, with some phenolic flavor, but not too much. Super drinkable. Will never replicate the process though.

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