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Belgian Specialty Dark Ale 
All Grain Recipe
Submitted By: mateosr (Shared)Members can download and share recipes
| Brewer: Mateo Sr | |
| Batch Size: 5.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 29.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 28.9 IBUs | Boil Time: 60 min |
| Est OG: 1.124 (28.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.034 SG (8.6° P) | Fermentation: Ale, Single Stage |
| ABV: 12.1% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 12 lbs | Pale Malt (2 Row) Bel (3.0 SRM) | Grain | 1 |
| 3 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain | 2 |
| 2 lbs | Biscuit Malt (23.0 SRM) | Grain | 3 |
| 2 lbs | Caramunich Malt (56.0 SRM) | Grain | 4 |
| 2 lbs | Honey Malt (25.0 SRM) | Grain | 5 |
| 1 lbs | Rye Malt (4.7 SRM) | Grain | 6 |
| 1 lbs | Special B Malt (180.0 SRM) | Grain | 7 |
| 1 lbs | Candi Sugar, Clear (0.5 SRM) | Sugar | 8 |
| 1.00 oz | Citra [12.0%] - Boil 60 min | Hops | 9 |
| 1.00 oz | Fuggles [4.5%] - Boil 60 min | Hops | 10 |
| 2.0 pkgs | Abbey Ale (White Labs #WLP530) | Yeast | 11 |