Belgian Specialty Ale – All Grain GONE


General Info

Combo double session brewed with Aaron Bush from RHBC. Two batches of the same recipe with two different yeasts.

Malts and Grains

Amount Malt/Grain %
12.00 pounds German Pilsen Malt (2-Row) 50%
12.00 pounds American Pale Malt (2-Row) 50%
24.00 pounds Total Grain Weight 100%


Amount Adjunct
4.50 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
15 grams Gypsum (Calcium Sulfate) 60 minutes


Amount Hop Time AA
2.00 ounces Centennial 60 min 11.5%
1.00 ounces Centennial 20 min 11.5%
2.50 ounces Saaz 7 min 5.5%
1.50 ounces Amarillo 0 min 8.2%
7.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Highlands Ranch, Colorado


Single infusion at 154° F.

Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).

Fermentation and Aging

14 days @ 75° F
21 days @ 32° F

Friar Confounded (Abbey)

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.1    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.078 / 18.9° P    
Mash PH:      
Boil PH:      

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