Category: 16 – Belgian and French Ale
Brewer: Kirk Hofeling
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 9 gal | 60 min | 35.7 IBUs | 17.4 SRM | 1.057 | 1.012 | 6.0 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Specialty Ale | 16 E | 1.03 - 1.08 | 1.006 - 1.019 | 15 - 40 | 3 - 50 | 2.1 - 2.9 | 3 - 9 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich (Dingemans) | 6 lbs | 22.64 |
| Pilsner (Dingemans) | 6 lbs | 22.64 |
| Vienna (Weyermann) | 6 lbs | 22.64 |
| Aromatic (Dingemans) | 1 lbs | 3.77 |
| Caramunich II (Weyermann) | 1 lbs | 3.77 |
| Special B Malt (Dingemans) | 1 lbs | 3.77 |
| Wheat Malt, Pale (Weyermann) | 1 lbs | 3.77 |
| Fruit - Raspberry | 4.5 lbs | 16.98 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Goldings, East Kent | 2.25 oz | 60 min | Boil | Pellet | 7.6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Yeast Nutrient | 1.00 tsp | 3 days | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Roselare Belgian Blend (3763) | Wyeast Labs | 80% | 55°F - 80°F |
| Safale American (US-05) | DCL/Fermentis | 77% | 59°F - 75°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Saccharification | 154°F | 60 min |
| Mash Out | 165°F | 20 min |
Notes
| Three 3-gallon batches fermented separately and were then blended together after secondary-fermentation. Three gallons of blended beer was then racked onto 4.5 lb of raspberries for about six weeks. Batch A initial fermentation with Safale 05, then racked to a plastic bucket for secondary with Roeselare. Batch B initial fermentation with Safale 05 then racked to a glass carboy for secondary with Roeselare. Batch C initial fermentation with Roeselare and then racked to a glass carboy for secondary. |
Download
| Download this recipe's BeerXML file |
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