16-E Belgian Specialty Ale
Author: Sean Terrill
Date: 22/10/09
Size: 5.5 gal
Efficiency: 66.7%
Attenuation: 80.8%
Calories: 226.96 kcal per 12 fl oz
Original Gravity: 1.069 (1.026 - 1.120)
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Terminal Gravity: 1.013 (0.995 - 1.035)
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Color: 16.37 (1.0 - 50.0)
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Alcohol: 7.29% (2.5% - 14.5%)
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Bitterness: 20.2 (0.0 - 100.0)
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11.0 lb Belgian Pils
4.0 lb Munich TYPE I
1.0 lb Belgian Caramunich
0.5 lb Belgian Special B
45.0 g Saaz (3.5%) - added during boil, boiled 90.0 min
100.0 g Orange juice - steeped after boil
15.0 g Orange zest - steeped after boil
6.0 g Cinnamon (stick) - steeped after boil
3.0 g Cloves (whole) - steeped after boil
4.0 g Vanilla (whole bean) - steeped after boil
1.0 ea WYeast 3864 Canadian/Belgian Ale
Ambient Air: 68 °F
Source Water: 60.0 °F
Elevation: 180 m
00:45:48 Mash In - Liquor: 5.25 gal; Strike: 164.52 °F; Target: 67.0 °C
01:45:48 Rest - Rest: 60 min; Final: 151.4 °F
02:15:48 Batch Sparge - Sparge #1: 2.54 gal sparge @ 185 °F, 15 min; Sparge #2: 2.55 gal sparge @ 185 °F, 15 min; Total Runoff: 7.77 gal
Spices added at flameout and steeped 5 min (whirlpool) + 12 min (chilling). Yeast pitched at 66°F and allowed to free-rise; peaked at 74°F after 24 hours. Primary 25 days at 70-74°F.
Results generated by BeerTools Pro 1.5.3