Recipe/BrewingHub

Val'Dor System

Description

When finished, rack beer into new vessel and pitch Brettanomyces Brux (5112) and hold at 59F for 1 month. Add dry hops on final week. Serve at 50F

16E Belgian Specialty Ale

Overall Compliance: 100.0%

Name	Amount	Color	Potential	% Grist
Gambrinus Pilsner Malt	9.7 lbs	1.5 °L	38 ppg	79.5 %
Briess Caramel 60L	1.5 lbs	60.0 °L	34 ppg	12.3 %
Table Sugar (Sucrose)	16 oz	1.0 °L	46 ppg	8.2 %
Totals	12.2 lbs		465.6 points	100%

Name: Gambrinus Pilsner Malt
Amount: 9.7 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist79.5 %

Name: Briess Caramel 60L
Amount: 1.5 lbs
Color: 60.0 °L
Potential: 34 ppg
% Grist12.3 %

Name: Table Sugar (Sucrose)
Amount: 16 oz
Color: 1.0 °L
Potential: 46 ppg
% Grist8.2 %

Totals
Amount: 12.2 lbs
Potential: 465.6 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Hallertauer	2.00 oz @ 4.0 %AA (8.0 AAU)	28.2 (32.9 %)	Boil	60 min
Styrian Golding	1.00 oz @ 5.0 %AA (5.0 AAU)	8.8 (16.3 %)	Boil	15 min
Styrian Golding	1.00 oz @ 5.0 %AA (5.0 AAU)	0.0 (0.0 %)	Boil	0 min
Styrian Golding	2.00 oz @ 5.0 %AA (10.0 AAU)	0 (0.0 %)	Primary	0 min
Totals	6.0 oz

Hop: Hallertauer
Amount: 2 oz
%AA: 4.0
When: Boil
Time: 60 min

Hop: Styrian Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 15 min

Hop: Styrian Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 0 min

Hop: Styrian Golding
Amount: 2 oz
%AA: 5.0
When: Primary
Time: 0 min

Totals
Amount: 6.0 oz

Name	Attenuation	When
Wyeast 3522 Belgian Ardennes	74 %	Primary

Name: Wyeast 3522 Belgian Ardennes
Attenuation: 74 %
When: Primary

Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.