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Belguim Brown

Belgian Specialty Ale

All Grain


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Brewer/Contributor: Doug

Batch Size: 5.00 gal

Boil Size: 6.50 gal

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Belguim Brown

Type: All Grain

Date: 4/7/2003

Batch Size: 5.00 gal

Brewer: Doug
Boil Size: 6.50 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 60.00
Taste Notes: This beer is one of my favorites. Very fruity and a little sweet. If you added spice to it, it would make a fabulous Christmas beer. Everyone askes me to keep making this.
Lyles Golden syrup is similiar to corn syrup, but not exactly. Lyles has a much n


AmountItemType% or IBU
1.00 lbLyles Golden Syrup (8.0 SRM)Adjunct4.88 %
15.00 lbPale Malt (2 Row) UK (3.0 SRM)Grain73.17 %
1.50 lbBrown Malt (65.0 SRM)Grain7.32 %
1.00 lbSpecial B Malt (180.0 SRM)Grain4.88 %
1.00 ozBramling Cross [5.00 %] (75 min)Hops14.4 IBU
1.00 ozBramling Cross [5.00 %] (30 min)Hops10.6 IBU
1.00 ozBramling Cross [5.00 %] (5 min)Hops2.7 IBU
1.00 ozCoriander Seed (Boil 5.0 min)Misc
1.00 ozCrystalized Ginger (Boil 5.0 min)Misc
2.00 lbCandi Sugar, Amber (75.0 SRM)Sugar9.76 %
1 PkgsAbbey Ale (White Labs #WLP530)Yeast-Ale
1 PkgsChampagne Yeast (White Labs #WLP715)Yeast-Champagne


Beer Profile

Est Original Gravity: 1.093 SG

Measured Original Gravity: 1.091 SG
Est Final Gravity: 1.021 SGMeasured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 9.36 % Actual Alcohol by Vol: 8.79 %
Bitterness: 27.7 IBUCalories: 425 cal/pint
Est Color: 34.2 SRMColor:

Mash Profile

Mash Name: Single Infusion, Full BodyTotal Grain Weight: 18.50 lb
Sparge Water: 0.88 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Single Infusion, Full Body
Step TimeNameDescriptionStep Temp
45 minMash InAdd 23.13 qt of water at 170.5 F158.0 F
10 minMash OutAdd 9.25 qt of water at 196.6 F168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Dried Malt ExtractVolumes of CO2: 2.4
Pressure/Weight: 5.3 ozCarbonation Used: -1 cup
Keg/Bottling Temperature: 60.0 FAge for: 84.0 days
Storage Temperature: 52.0 F 


1/2 c. Lyles - 1oz. corriander - 1 oz. ginger go in boil for 20 minutes
Add champagne yeast 4 days after fermentation starts
Simmer the Belgian sugar in a quart of water to dissolve, then add to boil. This helps to keep it from burning to bottom of kettle!

  Copyright 2003-2008 Bradley J Smith                                  

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