I have been delayed by a couple weeks to brew. I am stepping up the starters one more time each and will be brewing on Sunday the 20th. I have decided to brew a Belgian Golden Strong Ale and an Amber Ale.
The Amber Ale is a clone of Fat Tire which was the 2nd beer I ever made in a kit. It hasn’t been a true clone as I have modified it every time I have brewed it.
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Boil Size: 7.71 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 7.9 SRM
Estimated IBU: 28.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 92.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs 10.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.2 %
1 lbs Munich Malt – 10L (10.0 SRM) Grain 2 9.5 %
8.0 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 4.8 %
6.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 %
0.50 oz Nugget [14.60 %] – Boil 60.0 min Hop 5 19.4 IBUs
1.00 oz Williamette 5.4 [5.40 %] – Boil 20.0 min Hop 6 8.7 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
1.00 oz Goldings, East Kent [4.50 %] – Boil 0.0 Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [200 Yeast 9 –
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 8.1 oz
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Name Description Step Temperat Step Time
Mash In Add 15.76 qt of water at 164.0 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.03gal) of 168.0 F water
Notes:
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Created with BeerSmith 2 – http://www.beersmith.com
The 2nd recipe is borrowed from a friend at www.homebrewchatter.com. I have never brewed a Belgian Style beer although I have drank several Belgian style beers. I have also never done a beer that has a Protein or Saccrification rest. If this turns out it could be the start of a whole new chapter in my brewing career.
Recipe Specifications
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Boil Size: 7.47 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.085 SG
Estimated Color: 4.9 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 96.2 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 76.2 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 2 6.3 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 3.2 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 4 1.6 %
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 12.7 %
1.00 oz Saaz [5.80 %] – Boil 90.0 min Hop 6 13.7 IBUs
1.00 oz Tettnang [4.20 %] – Boil 90.0 min Hop 7 9.9 IBUs
1.00 oz Hallertauer [6.00 %] – Boil 15.0 min Hop 8 6.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 9 –
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 10 –
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 15 lbs 12.0 oz
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Name Description Step Temperat Step Time
Mash In Add 17.19 qt of water at 159.9 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (1.09gal, 3.73gal) of 168.0 F water
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