Critique Wanted for Belgian Strong Ale
You Dirty Belgian!
I just tried a calculator for the first time...and then made up a strong ale. I would appreciate ANY critique!
Beer: You Dirty Belgian! Style: Belgian Strong Ale
Type: Partial mash Size: 5 gallons
Color: 18 HCU (~11 SRM)
Bitterness: 21 IBU
OG: 1.079 FG: 1.024
Alcohol: 7.1% v/v (5.6% w/w)
Grain: 4.40 lb. Belgian pale
1.10 lb. American crystal 20L
1.47 lb. Belgian CaraVienne
Mash: 68% efficiency
Boil: 90 minutes SG 1.072 5.5 gallons
3.5 lb. Light dry malt extract
1.47 lb. Belgian candi sugar
Hops: 1.27 oz. Willamette (5% AA, 90 min.)
Yeast: Belgian Trappist, Wyeast 1214
Carbonation: 2.1 volumes Dried Malt Extract: 4.35 oz. for 5 gallons @ 65°F
Brew it. Send me a few bottles/cases and then I will critique it.
I wanted the recipe critiqued! Ha, you knew that!
I might also try adding a small bit of coriander into the mix as well.
Does the priming seem good? I saw recipes for using 1 cup of sugar or DME...
thanks in advance.
The recipe should make good beer. I'd carbonate to closer to 3 volumes, and instead of using DME just use corn sugar. The DME won't really add anything to your beer, is more expensive, and might cloud up the beer. I'd also skip the coriander. Let the malt and yeast flavor it without competition from spices.
EDIT: By the way, don't forget belgian candi sugar really doesn't add too much flavor. You could instead try making one of the candi syrups described here http://www.homebrewtalk.com/f12/20-l...trient-114837/ both to add additional flavors to the beer as well as take ownership of the recipe.
I understand what you are saying...thanks everyone.
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