Belgian Specialty Ale NHC 2009

Category 16: Belgian and French Ale

2009 AHA National Homebrew Competition Gold Medal
Jeff Sparrow, Chicago, Ill., Belgian Specialty Ale, Chicago Beer Society

Belgian Specialty Ale 

Ingredients for 5.5 U.S. gallons (20.82 liters)

7.0 lb             (3.18 kg) pilsner malt

4.0 lb             (1.81 kg) rye malt

1.0 lb              (0.45 g) Munich malt

0.5 oz             (14 g) Summit whole hops, 16.5% alpha acid (90 min.)

1.0 oz             (28 g) Summit whole hops, 16.5% alpha acid (30 min.)

1.0 oz             (28 g) Amarillo pellet hops (5 min)

1.0 oz             (28 g) Amarillo pellet hops (dry)

                        White Labs WLP 570 Belgian Golden ale yeast

                        Wyeast No. 3787 Trappist High Gravity ale yeast (at bottling)

0.5 tsp            gypsum

Original Specific Gravity: 1.069

Final Specific Gravity: 1.010

Boiling Time: 90 minutes

Primary Fermentation: 72° F (22° C)

Directions

Mash grains at 147° F (64° C) for 90 minutes.

Judges’ Comments

“Very drinkable, good job.”

Runners-Up

Silver Medal: John Morrical, Indianapolis, Ind., Belgian Specialty Ale, Foam Blowers of Indiana (FBI)

Bronze Medal: Josh Pfriem, Bellingham, Wash., Belgian Specialty Ale