Hey folks!
Follow below is my recipe for a Belgian Speciality Ale (named "Persea"). It is still in primary (two weeks of a total three weeks). Fermenting was pretty well (61 °F) with S-04.
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Amount Item Type % or IBU
5,43 kg Pilsner (2 Row) Bel (2,0 SRM) Grain 66,37 %
1,02 kg Biscuit Malt (23,0 SRM) Grain 12,46 %
1,00 kg Chocolate Malt (350,0 SRM) Grain 12,22 %
0,61 kg Cara 20 (8,1 SRM) Grain 7,46 %
0,12 kg Black (Patent) Malt (500,0 SRM) Grain 1,49 %
28,00 gm Fuggles [3,20 %] (60 min) Hops 6,9 IBU
10,00 gm Chinook [11,30 %] (60 min) Hops 8,7 IBU
25,00 gm Cascade [5,50 %] (60 min) Hops 10,6 IBU
14,00 gm Fuggles [3,20 %] (15 min) Hops 1,7 IBU
13,00 gm Cascade [5,50 %] (15 min) Hops 2,7 IBU
5,00 gm Chinook [11,30 %] (15 min) Hops 2,2 IBU
7,00 gm Chinook [11,30 %] (1 min) Hops 0,3 IBU
12,00 gm Cascade [5,50 %] (1 min) Hops 0,2 IBU
14,00 gm Fuggles [3,20 %] (1 min) Hops 0,1 IBU
18,93 L Fontes de Belém Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1,060 SG
Measured Original Gravity: 1,060 SG
Est Final Gravity: 1,015 SG Measured Final Gravity: 1,005 SG
Estimated Alcohol by Vol: 5,79 % Actual Alcohol by Vol: 7,18 %
Bitterness: 33,3 IBU Calories: 556 cal/l
Est Color: 41,0 SRM
Stepping mash using Braumeister 50 L (in Celsius degrees):
BM50 Step Time Name Description Step Temp
0 min Acid rest Add 36,11 L of water at 38,0 C 38,0 C
15 min Protein rest Heat to 52,0 C over 5 min 52,0 C
45 min Maltose rest Heat to 63,0 C over 5 min 63,0 C
30 min Saccharification rest 1 Heat to 72,0 C over 5 min 72,0 C
15 min Saccharification rest 2 Heat to 78,0 C over 5 min 78,0 C
Follow below is my recipe for a Belgian Speciality Ale (named "Persea"). It is still in primary (two weeks of a total three weeks). Fermenting was pretty well (61 °F) with S-04.
--------------------------
Amount Item Type % or IBU
5,43 kg Pilsner (2 Row) Bel (2,0 SRM) Grain 66,37 %
1,02 kg Biscuit Malt (23,0 SRM) Grain 12,46 %
1,00 kg Chocolate Malt (350,0 SRM) Grain 12,22 %
0,61 kg Cara 20 (8,1 SRM) Grain 7,46 %
0,12 kg Black (Patent) Malt (500,0 SRM) Grain 1,49 %
28,00 gm Fuggles [3,20 %] (60 min) Hops 6,9 IBU
10,00 gm Chinook [11,30 %] (60 min) Hops 8,7 IBU
25,00 gm Cascade [5,50 %] (60 min) Hops 10,6 IBU
14,00 gm Fuggles [3,20 %] (15 min) Hops 1,7 IBU
13,00 gm Cascade [5,50 %] (15 min) Hops 2,7 IBU
5,00 gm Chinook [11,30 %] (15 min) Hops 2,2 IBU
7,00 gm Chinook [11,30 %] (1 min) Hops 0,3 IBU
12,00 gm Cascade [5,50 %] (1 min) Hops 0,2 IBU
14,00 gm Fuggles [3,20 %] (1 min) Hops 0,1 IBU
18,93 L Fontes de Belém Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1,060 SG
Measured Original Gravity: 1,060 SG
Est Final Gravity: 1,015 SG Measured Final Gravity: 1,005 SG
Estimated Alcohol by Vol: 5,79 % Actual Alcohol by Vol: 7,18 %
Bitterness: 33,3 IBU Calories: 556 cal/l
Est Color: 41,0 SRM
Stepping mash using Braumeister 50 L (in Celsius degrees):
BM50 Step Time Name Description Step Temp
0 min Acid rest Add 36,11 L of water at 38,0 C 38,0 C
15 min Protein rest Heat to 52,0 C over 5 min 52,0 C
45 min Maltose rest Heat to 63,0 C over 5 min 63,0 C
30 min Saccharification rest 1 Heat to 72,0 C over 5 min 72,0 C
15 min Saccharification rest 2 Heat to 78,0 C over 5 min 78,0 C
