Belgian Specialty Ale – All Grain

Statistics

General Info

In salute to Unibroue's Chambly Noire.

Malts and Grains

Amount Malt/Grain %
14.00 pounds German Pilsen Malt (2-Row) 55.4%
6.00 pounds German Dark Munich Malt 23.8%
0.50 pounds German Carafa III De-Husked Malt 2%
0.75 pounds Belgian Special B Malt 3%
0.50 pounds British Chocolate Malt 2%
0.50 pounds British Pale Chocolate 2%
22.25 pounds Total Grain Weight 88.1%

Adjuncts

Amount Adjunct %
2.00 pounds Flaked Oats 7.9%
1.00 pounds Sucrose (Table Sugar) 4%
3.00 pounds Total Adjunct Weight 11.9%

Non-Fermentables

Amount Non-Fermentable Time
1 oz. Coriander Seed 10 minutes
0.2 oz. Star Anise 10 minutes

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Canadian/Belgian Wyeast 3864 3000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Procedure

Single infusion mash at 151°F for 60 minutes. 90 minute boil.

Added sugar at 10 minutes to end of boil.

Fermentation and Aging

Primary:
14 days @ 72° F
Age:
70 days @ 55° F

Noire Comme Nuit

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.066 / 16.1° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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