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-   -   Belgian Strong Dark Critique Needed (http://www.homebrewtalk.com/f12/belgian-strong-dark-critique-needed-146081/)

smellysell 11-10-2009 03:43 AM

Belgian Strong Dark Critique Needed
 
Here's what I have so far. Going to pitch it onto a cake from a Belgian IPA that I have chugging away right now. Anything that you all would suggest changing?

Batch Size: 5.50 gal
Boil Size: 7.89 gal
Estimated OG: 1.102 SG
Estimated Color: 42.0 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
Code:

Amount        Item                                      Type        % or IBU     
14 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        70.00 %     
2 lbs        Special B Malt (180.0 SRM)                Grain        10.00 %     
1 lbs        Wheat Malt, Ger (2.0 SRM)                Grain        5.00 %       
8.0 oz        Caramunich Malt (56.0 SRM)                Grain        2.50 %       
8.0 oz        Melanoiden Malt (20.0 SRM)                Grain        2.50 %       
1.00 oz      Saaz [5.10 %]  (90 min) (First Wort Hop)  Hops        14.6 IBU     
1.00 oz      Saaz [5.10 %]  (60 min)                  Hops        12.4 IBU     
1.00 oz      Saaz [5.10 %]  (20 min)                  Hops        7.5 IBU     
1 lbs        Candi Sugar, Dark (275.0 SRM)            Sugar        5.00 %       
1 lbs        Turbinado (10.0 SRM)                      Sugar        5.00 %       
1 Pkgs        Belgian Ardennes (Wyeast Labs #3522)      Yeast-Wheat


PseudoChef 11-10-2009 03:58 AM

Too much Special B. Way too much. I would stick with a half pound or so.

MattHollingsworth 11-10-2009 08:38 AM

+1 on way too much Special B.

I wouldn't pitch this onto the yeast cake from *any* kind if IPA. I'd rinse that yeast first, as in the yeast washing thread, to remove any strong hoppy character from the yeast before re-using it.

syd138 11-10-2009 12:32 PM

I just did a BDS a couple weeks ago .. and I used about 0.25lbs Special B. 2lbs is way too much. You could cut out 1.75lbs of that Special B and replace it with Munich.

Freezeblade 11-10-2009 06:13 PM

I say cut the Special B down to 8oz, then up the dark candi syrup to 1.5 pounds. IMHO of course.

smellysell 11-11-2009 01:41 AM

Ok, I love the flavor of Special B is why I was wanting to use so much. I used the maximum in batch according to Beersmith thinking that would be ok. What would happen if I used that much?

rnrchemnerd 11-11-2009 02:55 PM

One more thing, with that high of an OG, you need to think about step feeding your wort. That way the yeast won't crap out before finishing their meal. Let the fermentation go for about a week then toss in the candi sugar and turbinado. You should be able to get down to 1.020 or lower that way (assuming you mash low). Just my 2 cents.:mug:

smellysell 11-11-2009 11:36 PM

Quote:

Originally Posted by rnrchemnerd (Post 1669934)
One more thing, with that high of an OG, you need to think about step feeding your wort. That way the yeast won't crap out before finishing their meal. Let the fermentation go for about a week then toss in the candi sugar and turbinado. You should be able to get down to 1.020 or lower that way (assuming you mash low). Just my 2 cents.:mug:

Yeah, I was planning on mashing at 149 for 90 minutes and then adding the syrup after the krausen dropped the first time and the turbinado when it dropped again.

Anybody want to explain why not to use so much Special B?

MattHollingsworth 11-12-2009 07:53 AM

Quote:

Originally Posted by smellysell (Post 1671099)
Yeah, I was planning on mashing at 149 for 90 minutes and then adding the syrup after the krausen dropped the first time and the turbinado when it dropped again.

Anybody want to explain why not to use so much Special B?

It's basically just dark crystal. Adding a ton of crystal is going to make your beer cloyingly sweet and will dominate the flavor way, way too much. Those notes in Special B that you love will be amplified to the point of being overbearing.

Belgian beers typically don't have a lot of crystal notes. That much crystal or Special B is not going to taste good in any beer, though. If you want a maltier flavor consider using a good amount of Vienna or Munich and reducing that Special B under 8 oz.

Ultimately, though, it's up to you. If you're really into it and wanna do it, go ahead. But don't say we didn't warn you when your batch tastes like crap. If you look at recipes frequently, you'll notice that there are a ton of people who post recipes using 2 lbs or more of Crystal. And they are consistently warned that it's not a good idea, regardless of beer style.

Teacher 11-12-2009 01:06 PM

Quote:

Originally Posted by smellysell (Post 1671099)

Anybody want to explain why not to use so much Special B?

I love Special B too, but it's FAR stronger in flavor than any "conventional" crystal. I used .33 lb in a 3.5 gallon batch of BDS I made, and I think I may have overdone it just a tad (for my taste, that is).


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