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backyard belgian ale All-grain
Color
Stats
OG1.060
FG1.014
IBU35
ABV5.90 %
SRM7
BJCP Style
19D. Belgian And French Ale, Saison
Description
A lightly hopped and spiced blond belgian.
Submitted by jufernw on 02-Feb-2006

Recipe Details
Tasting Notes
Awards
Boil Volume 6.60 gallons
Boil Time 70 minutes
Batch Size 5.40 gallons
Yeast White Labs Belgian ale (77% app. attenuation)
Primary Fermentation Glass-7 days
Secondary Fermentation keg-3weeks
Other Fermentation keg condition in cooler 1 month
Procedure Dough in at 110. Convert at 153 at 1.3 qts/lb for 60 minutes. Mashout at 170. Boil 70 minutes. Add irish moss at 15 minutes left, add spices at 5 minutes left. Pitch 1.5 quart starter in chilled wort
  Style Comparison
  Low   High
OG 1.055 1.060 1.080
FG 1.010 1.014 1.015
IBU 20 35 45
SRM 6 7 12
ABV 4.5 5.90 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
47.5 % 4.75 German Pilsener 28.4 1.6
27.5 % 2.75 German Munich 16.0 8.0
10.0 % 1.00 Wheat Malt 6.1 1.7
7.5 % 0.75 Brown Sugar Mexican Piloncilo sugar 5.3 2.0
5.0 % 0.50 Flaked Barley 2.5 2.2
2.5 % 0.25 Belgian Aromatic 1.2 25.0
  10.00     59.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
20.7 % 0.72 Northern Brewer Pellet 6.9 5.0 70 0.264 18.2
36.0 % 1.25 Saaz Pellet 3.5 4.4 30 0.197 11.9
43.2 % 1.50 East Kent Goldings Pellet 5.0 7.5 5 0.051 5.3
  3.47               35.0
Miscellaneous Ingredients
Weight/Units Name Notes
0.5 oz indian coriander cracked
2 star anise
2 small oranges (zests) fresh oranges
1/4 tsp paradise grains