Belligerent Belgian

All Grain Recipe

Submitted By: HazardousBrewer (Shared)
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Brewer: Schnitzengruben Brewing
Batch Size: 2.00 galStyle: American Amber Ale (10B)
Boil Size: 1.15 galStyle Guide: BJCP 2008
Color: 16.4 SRMEquipment: My Brew Pot
Bitterness: 24.5 IBUsBoil Time: 60 min
Est OG: 1.044 (10.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.007 SG (1.9° P)Fermentation: My Fermentation
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 gal My Belgian Water Profile Water 1
0.87 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.80 g Chalk (Mash 60 min) Misc 3
0.38 g Salt (Mash 60 min) Misc 4
0.29 g Calcium Chloride (Mash 60 min) Misc 5
2.00 oz Cocoa Nibs (Mash 60 min) Misc 6
2 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7
5.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 8
5.00 oz Special B (Dingemans) (147.5 SRM) Grain 9
2.96 oz Munich 10L (Briess) (10.0 SRM) Grain 10
0.66 oz Northern Brewer [8.5%] - Boil 60 min Hops 11
0.66 oz Saaz [4.0%] - Boil 2 min Hops 12
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 13
2.00 oz Cocoa Nibs (Secondary 7 days) Misc 14

Taste Notes

November 6, 2014: After some time in the bottle I cracked one open today. The beer has a definite nasty medicinal taste to it almost like a band-aid. It's clear the phenolics from the yeast are completely taking over the beer. The lack of consistent fermentation temperature has ruined this beer at least to this point. Not sure if these flavors will ever dissapate or not but at this time it is undrinkable.

This Recipe Has Not Been Rated

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