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The Tart Belgian


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Batch Size (gallons)1.75
Efficiency55%
Recipe typeAll Grain
Style23. Specialty Beer
Original Gravity1.028
Final Gravity1.000
ABV3.68% (basic)   /   3.64% (advanced)       [what's this?]
IBU6.3
Color3.1 SRM
Boil Time60 min

YeastThe Yeast Bay (Dry Belgian Ale)

Fermentables
NameAmtPctSRM
Pilsner (2 Row) German1 lb40%2
White Wheat Malt1 lb40%2.4
Acid Malt 8 oz20%3

Hops
NameAmtTimeAlphaIBU
Hallertauer (First Wort).1 oz64.8%0

DirectionsMash 148F for 60 min.

Mash pH of 3.8.

"Yellow Malty" profile on Bru'n Water.

Dump all the trub into the carboy.

Fermentation
notes
Make an appropriate starter. 

Ferment 67-70F ambient for 2 weeks.

Tasting
notes
Very light in color. Slight haziness. Bready aroma. Light sour initially. Bready aftertaste. Little Belgian characteristics in aftertaste.







This all grain Specialty Beer homebrew recipe was submitted by turduckenpillow.