Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
3.9%
Belgian Special B Malt
1.00 lbs|3.9%
Type
Grain
Origin
Belgium
Color
130.0-220.0 SRM
PPG
37.0
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
3.9%
German Dark Munich Malt
2.00 lbs|7.8%
Type
Grain
Origin
Germany
Color
8.0-10.0 SRM
PPG
30.0
Info
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
7.8%
Belgian Aromatic Malt
1.00 lbs|3.9%
Type
Grain
Origin
Belgium
Color
20.0-26.0 SRM
PPG
78.0
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
3.9%
Candi Sugar, Amber
2.50 lbs|9.8%
Color
75.0 SRM
PPG
72.0
Info
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Adds color.
9.8%
Hops
2.75 oz
Golding4.4%
60 min Boil
Yeasts
1 pkg
Roselare Belgian Blend3763
Wyeast
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
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
