Belguim Brown |
Type: All Grain | Date: 4/7/2003 |
Batch Size: 5.00 gal | Brewer: Doug |
| Boil Size: 6.50 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 50.0 | Brewhouse Efficiency: 60.00 |
Taste Notes: This beer is one of my favorites. Very fruity and a little sweet. If you added spice to it, it would make a fabulous Christmas beer. Everyone askes me to keep making this.
Lyles Golden syrup is similiar to corn syrup, but not exactly. Lyles has a much n |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 1.00 lb | Lyles Golden Syrup (8.0 SRM) | Adjunct | 4.88 % | | 15.00 lb | Pale Malt (2 Row) UK (3.0 SRM) | Grain | 73.17 % | | 1.50 lb | Brown Malt (65.0 SRM) | Grain | 7.32 % | | 1.00 lb | Special B Malt (180.0 SRM) | Grain | 4.88 % | | 1.00 oz | Bramling Cross [5.00 %] (75 min) | Hops | 14.4 IBU | | 1.00 oz | Bramling Cross [5.00 %] (30 min) | Hops | 10.6 IBU | | 1.00 oz | Bramling Cross [5.00 %] (5 min) | Hops | 2.7 IBU | | 1.00 oz | Coriander Seed (Boil 5.0 min) | Misc | | | 1.00 oz | Crystalized Ginger (Boil 5.0 min) | Misc | | | 2.00 lb | Candi Sugar, Amber (75.0 SRM) | Sugar | 9.76 % | | 1 Pkgs | Abbey Ale (White Labs #WLP530) | Yeast-Ale | | | 1 Pkgs | Champagne Yeast (White Labs #WLP715) | Yeast-Champagne | |
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Beer Profile |
Est Original Gravity: 1.093 SG | Measured Original Gravity: 1.091 SG |
| Est Final Gravity: 1.021 SG | Measured Final Gravity: 1.024 SG |
| Estimated Alcohol by Vol: 9.36 % | Actual Alcohol by Vol: 8.79 % |
| Bitterness: 27.7 IBU | Calories: 425 cal/pint |
| Est Color: 34.2 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Full Body | Total Grain Weight: 18.50 lb |
| Sparge Water: 0.88 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Full Body| Step Time | Name | Description | Step Temp |
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| 45 min | Mash In | Add 23.13 qt of water at 170.5 F | 158.0 F | | 10 min | Mash Out | Add 9.25 qt of water at 196.6 F | 168.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Dried Malt Extract | Volumes of CO2: 2.4 |
| Pressure/Weight: 5.3 oz | Carbonation Used: -1 cup |
| Keg/Bottling Temperature: 60.0 F | Age for: 84.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
1/2 c. Lyles - 1oz. corriander - 1 oz. ginger go in boil for 20 minutes
Add champagne yeast 4 days after fermentation starts
Simmer the Belgian sugar in a quart of water to dissolve, then add to boil. This helps to keep it from burning to bottom of kettle! |
