Belgian Specialty Ale – All Grain GONE


General Info

A wit recipe with the color of a porter. Slight chocolate undertones.

Malts and Grains

Amount Malt/Grain %
5.50 pounds Belgian Plisen Malt 51.2%
4.00 pounds American Wheat Malt 37.2%
0.50 pounds Flaked Oats 4.7%
0.25 pounds British Pale Chocolate 2.3%
0.25 pounds German Carafa II 2.3%
0.25 pounds Belgian Caravienne Malt 2.3%
10.75 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1 Star Anise 5 minutes


Amount Hop Time AA
0.65 ounces Kent Golding 60 min 4.5%
0.65 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Blanche Brewferm 15 gr

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 Decoction


Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Special Procedures

Steeped specialty grains at sparge.

Fermentation and Aging

7 days @ 68° F
7 days @ 68° F
35 days @ 50° F

Sardonic Wit

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.052 / 12.9° P    
Mash PH:      
Boil PH:      

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