Belgian Dwarf Blood 
All Grain Recipe
Submitted By: unirider0 (Shared)
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| Brewer: David White | |
| Batch Size: 5.50 gal | Style: Belgian Pale Ale (24B) |
| Boil Size: 8.29 gal | Style Guide: BJCP 2015 |
| Color: 9.2 SRM | Equipment: 60 Min Boil (15 gal Pot) 11g Ton |
| Bitterness: 28.9 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 4.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 10 lbs 8.00 oz |
Maris Otter (2.8 SRM) |
Grain |
3 |
| 12.00 oz |
CaraMunich (60.0 SRM) |
Grain |
4 |
| 4.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
5 |
| 1.50 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
7 |
| 0.50 oz |
East Kent Goldings (EKG) [5.0%] - Steep 0 min |
Hops |
8 |
| 1.0 pkgs |
SafBrew Specialty Ale (DCL/Fermentis #T-58) |
Yeast |
9 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
10 |
| 5.50 items |
Blood Orange (Secondary 10 days) |
Misc |
11 |
| 1.00 oz |
Orange Peel, Sweet (Secondary 10 days) |
Misc |
12 |
Notes
12/22/18 made 2L starter with WLP500 at11:00. Boiled 11 gal water, decanted, added 1 gal distilled water. 1/7/19 Zested whole bag of blood oranges, peeled and purade all, filled keg with beer and added blood orange mix to keg in ss basket. lost some in the process. Will sit for 3 days, then cold crash at least 24 hours then transfere to another keg and carbonate. Got an extra growler without blood orange mix out of the batch, and will bottle condition without the blood orange mix. Harvested 1L yeast slurry. 1/17/19 Final keg and carbonated.This Recipe Has Not Been Rated
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