Geoff Humphrey's BrewBlog > Recipes > Friar Confounded [Belgian Specialty Ale]

Friar Confounded

Specifics

Style:

Belgian Specialty Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16E

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.

Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Belgian Specialty Ale from the BJCP website.

Yield:

10 gallons

Color (SRM/EBC):

4/7.8

Bitterness (Calc):

58.2 IBU (Rager)

BU/GU:

0.79

Calories:

240 (12 ounces)

ABV:

8.5%

ABW:

6.7%

OG:	1.074
OG (Plato):	17.97° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	5.35° P
App. Atten.:	85.8%
Real Atten.:	70.3%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

12.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

50% of grist

12.00 pounds

American Pale Malt (2-Row)

Color (L):	1.8 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

50% of grist

24.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.7 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	24 pounds
Grain Absorbtion:	5.1 gallons
Total Water Needed:	18.8 gallons	12.7 gallons (runoff) + 5.1 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.8 gallons	18.8 gallons (total water) – 8 gallons (mash water)

)

100% of grist

Adjuncts

4.50 pounds

Sucrose (Table Sugar)

Hops

2.00 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade, Columbus, Chinook
Example:	All ale styles

11.5% Leaf @ 60 minutes

23 AAUs

1.00 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade, Columbus, Chinook
Example:	All ale styles

11.5% Leaf @ 20 minutes

11.5 AAUs

2.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnanger, Lublin
Example:	Plisner, Lager, Wheat

5.5% Leaf @ 7 minutes

13.8 AAUs

1.50 ounces

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8.2% Leaf @ 0 minutes

12.3 AAUs

7.00 ounces

Total Hop Weight

60.6 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Belgian Ardennes
Manufacturer:	Wyeast
Product ID:	3522
Type:	Wheat
Flocculation:	High
Attenuation:	74%
Temperature Range:	65–85°F
Amount:	3000 ml

Procedure

Single infusion at 154° F. Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).

Single infusion at 154° F.

Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).

Fermentation

Primary:	14 days @ 75° F
Lager:	21 days @ 32° F

Notes

In salute to La Chouffe's Houblon Chouffe.

In salute to La Chouffe's Houblon Chouffe.

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