Belgian Brown Ale

Brewer: Matt Caldwell
Batch Size: 10.50 gal	Style: Belgian Specialty Ale (16E)
Boil Size: 13.79 gal	Style Guide: BJCP 2008
Color: 19.6 SRM	Equipment: Sabco 10 Gallon
Bitterness: 32.3 IBUs	Boil Time: 90 min
Est OG: 1.057 (14.0° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.2° P)	Fermentation: Ale, Single Stage
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
1 lbs 12.80 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2
1 lbs 12.80 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	3
1 lbs	Chocolate Malt (350.0 SRM)	Grain	4
1 lbs	Wheat Malt, Ger (2.0 SRM)	Grain	5
2.50 oz	Vanguard [5.5%] - Boil 60 min	Hops	6
1.00 oz	Vanguard [5.5%] - Boil 30 min	Hops	7
0.50 oz	Vanguard [5.5%] - Boil 2 min	Hops	8
1.0 pkgs	Belgian Ale Yeast (Wyeast Labs #1214)	Yeast	9
1.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	10

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