Quote:
Originally Posted by MrOH
Replace the black patent and carafoam with 8oz special B, this should get you some color and add those raisin flavors that the style wants. Use some belgian candi sugar or syrub in the 80L range instead of brown sugar, this, as well, will be more to style. Use munich instead of pilsner to get more maltiness, you've got your neutral base covered with the two row. Some caramunich would be nice as well. Don't forget to keep the temps down for the first week.
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Thanks for the reply and good advice... I'm totally "down" with replacing the Pilsner (not that I'd be too worried about DMS when it's only 17% of the bill), but I really don't like to do a 90m boil if I don't have to. I never heard of Special B, and after doing a little reading and checking out the numbers, I'm sold. I may or may not replace the sugar, just out of convenience - I'll check out what the HBS has on hand tomorrow. (I can just guarantee that I have dark brown sugar).
My only follow-up question from your response, and this is just for my understanding: I had the carafoam in there for head retention - is there something I added in the meantime that will satisfy that goal?
My only *new* question is in reference to my hop selection. I've seen the Styrian Goldings in a LOT from this style, but reconsidering the choice of hops for flavor and aroma additions (or do I just do my 1.5 oz of SG at 60 and then toss some hallertauer in at flame out)? I'd like to introduce anyone that reads this to my mind (which wanders and can't make decisions).
Recipe: Clover Ridge Quadrupel v2
Style: Belgian Dark Strong Ale
TYPE: All Grain
Recipe Specifications
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Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.093 SG
Estimated Color: 31.5 SRM
Estimated IBU: 23.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.3 %
3 lbs Caramunich Malt (56.0 SRM) Grain 2 15.6 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 3.9 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 4 3.9 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 2.6 %
4.0 oz Carafoam (2.0 SRM) Grain 6 1.3 %
2 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7 10.4 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 8 18.9 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 30.0 mi Hop 9 2.7 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 10 1.7 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 11 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 19 lbs 4.0 oz
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Name Description Step Temperat Step Time
Mash In Add 21.56 qt of water at 169.2 F 156.0 F 45 min
Mash Out Add 8.62 qt of water at 202.8 F 168.0 F 10 min
Sparge: Fly sparge with 0.74 gal water at 168.0 F
Notes:
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Belgian Strong Ale Idea
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