Belgian Amber

It’s been a while since I did any kind of Belgian beer. Generally speaking I’m never totally satisfied with how they turn out. Yeast is the biggest factor in that – pitching enough isn’t a problem, but controlling fermentation temps is not my strong suit. Fortunately, this time of the year is good in my house for a 2-stage fermentation – my basement is a cool 62F and first floor is mild 72F. I’m going to try to do this one right – pitch a big starter, start things out cool and then let it finish warm.

  • 11 lb Pils (Dingemans)
  • 0.75 lb Aromatic (Dingemans)
  • 0.75 lb caravienna (Dingemans)
  • 0.25 lb special B (Dingemans)
  • 1 oz Saaz @ 70 30 and 15 minutes.
  • Omega Yeast Labs Belgian A

// Mash-in 2 qt/lb at 148 for 40 minutes, raise to 158 for 10 minutes, mash out at 168. Sparge w/ 3.5 gal to collect 8 gallons 1038 wort. Boil 70 minutes, collect 6 gallons 1048 wort. Chill to 75F, shake to aerate, pitch 1L starter. Brewed 5/27/16. //

5/29/16:  Started fermentation at 62F, seemed to slow down, so brought it upstairs to 72F to finish out and gave it a good shake. Gravity at 1022.

5/31/16: Gravity at 1018. Slightly cloudy, but overall nice flavors. Soft esters with a nice rustic crusty bread flavor. Gave it another good shake.

6/1/16: Racked to keg. Gravity at 1016. No time to crash cool, since this will be for a party in 3 days.

6/6/16:  Came out well! Tasting notes.


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Filed under All-grain, Amber, Balanced, Belgian, Summer

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