Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Strong Dark Critique Needed

Reply
 
LinkBack Thread Tools
Old 11-10-2009, 03:43 AM   #1
smellysell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Helena, MT
Posts: 537
Liked 2 Times on 2 Posts

Default 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
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer
smellysell is offline
 
Reply With Quote Quick reply to this message
Old 11-10-2009, 03:58 AM   #2
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,418
Liked 102 Times on 75 Posts
Likes Given: 39

Default

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

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 11-10-2009, 08:38 AM   #3
MattHollingsworth
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Samobor, Croatia
Posts: 1,612
Liked 30 Times on 28 Posts
Likes Given: 37

Default

+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.

__________________
HOMEBREWING SINCE 1997
MattHollingsworth is offline
 
Reply With Quote Quick reply to this message
Old 11-10-2009, 12:32 PM   #4
syd138
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Chicago, IL
Posts: 502
Liked 2 Times on 2 Posts

Default

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.

__________________
syd138 is offline
 
Reply With Quote Quick reply to this message
Old 11-10-2009, 06:13 PM   #5
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

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

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2009, 01:41 AM   #6
smellysell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Helena, MT
Posts: 537
Liked 2 Times on 2 Posts

Default

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?

__________________
High Mountain Hoppers Homebrew Club

I heart sour beer
smellysell is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2009, 02:55 PM   #7
rnrchemnerd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 100
Liked 1 Times on 1 Posts

Default

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.

__________________
rnrchemnerd is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2009, 11:36 PM   #8
smellysell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Helena, MT
Posts: 537
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by rnrchemnerd View Post
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.
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?
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer
smellysell is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2009, 07:53 AM   #9
MattHollingsworth
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Samobor, Croatia
Posts: 1,612
Liked 30 Times on 28 Posts
Likes Given: 37

Default

Quote:
Originally Posted by smellysell View Post
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.
__________________
HOMEBREWING SINCE 1997
MattHollingsworth is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2009, 01:06 PM   #10
Teacher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 542
Liked 7 Times on 7 Posts
Likes Given: 2

Default

Quote:
Originally Posted by smellysell View Post

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).
__________________
Teacher is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Belgian Dark Strong Ale eddie Belgian Strong Ale 2 11-04-2010 09:01 PM
critique please... Belgain Strong Dark recipe BA_from_GA Recipes/Ingredients 4 10-27-2009 12:19 AM
How does this Belgian Dark Strong (or Belgian Black?) look? syd138 Recipes/Ingredients 24 08-06-2009 06:40 PM
Recipe critique for strong dark belgian? soontobepcv Recipes/Ingredients 10 08-12-2008 09:17 PM
Belgian Dark Strong Ale critique chemicalcraig Recipes/Ingredients 8 03-29-2008 04:43 PM