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Old 09-28-2009, 01:19 AM   #1
Ksosh
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Default Please critique my Kasteelbier Bruin-Brune Recipe

So I just had Kasteelbier Bruin-Brune (aka Bière du Chateau Donker), and I'm in love. I want to try and brew this huge, heavy, sweet/malty Belgian Quad(?). Never made a Belgian anything before (not a fan of the Ommegang dirty-foot taste), but the Kasteel was amazing (and not footy at all), so I'll give it a shot.

Here's what I have so far, please critique/suggest changes (but with keeping the 2-row base and hopefully within the 18E BJCP guidelines):

11 lbs Pale Malt (2-row)
5 lbs Munich Malt
2 pounds Aromatic Malt
1 lb 8 oz Biscuit Malt
8 oz Special B
1 oz Styrian Goldings (5.4%) @ 60 mins
1 oz Saaz (4%) @ 35 mins
1.5 oz Saaz (4%) @ 25 mins
1 lb Candi Sugar (Clear)
Belgian Ale yeast (Wyeast 1214)

Single infusion, batch sparge @ 70% efficiency
OG: 1.109
FG: 1.026
Color: 21.5
IBU: 32.5
ABV: 10.9%

Thoughts/suggestions?

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Old 09-28-2009, 05:41 AM   #2
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Your recipe stinks!!!

why?

Because it doesn't have a name!

Seriously I'm no Belgian expert and I hardly know that much about their biers... sorry I'm just high on codine cough syrup. No really now I'm serious, I'm not an expert on Belgian brews but did just finish 'Brew Like a Monk' and would say you'd need to replace the 2 row with Pilsner to be authentic. Also make sure your sugar % is 8-15%. Don't be afraid, I'd shoot for 12%. I'll let someone more experienced or familiar witht the brew you're cloning critique the yeast strain or add what they will. Hope I was of some service.

Schlante,
Phillip

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Old 09-28-2009, 01:56 PM   #3
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I would tone down the specialty malts, 3.5 lbs of biscuit + aromatic is more than you need. The Munich will provide plenty of maltiness on its own. I wouldn't worry about switching to pils, you won't miss it in such a complex beer (a paler style would be a different story).

I would get rid of the clear candi and go with 1.5 lbs of the dark syrup, loads of flavor to compliment the special B.

Make sure to make a huge starter and keep you fermentation temperature in control at the start. Nothing worse than a fusely headache bomb.

Good luck.

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Old 09-28-2009, 02:00 PM   #4
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Oldsock: When you say 'dark syrup', do you mean dark candi sugar or something like treacle?

Thanks to both of you for your input.

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Old 09-28-2009, 02:06 PM   #5
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Dark Candi Syrup. Either the D or the D2 would do great in this recipe.

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Old 09-28-2009, 02:32 PM   #6
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Ahh, found it. Would Molasses give the same type of flavor?

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Old 09-28-2009, 02:42 PM   #7
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Nope, candi sugar is made from refined sugar that is caramelized, then centrifuged. Molasses is the byproduct of sugar refining, so its flavor is completely different.

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Old 09-28-2009, 02:45 PM   #8
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Alright then, I'll pick some up next time I order brew supplies. Until then, I might try making it myself and using it in a small 2.5 gallon batch (http://www.franklinbrew.org/brewinfo/candi_sugar.html)

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Old 09-28-2009, 03:26 PM   #9
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I've had pretty good luck making candi sugar myself, but I have never been able to get it as dark and flavorful as the commercial stuff (and that is with 3+ hours of cooking).

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Old 09-28-2009, 04:15 PM   #10
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If you intend on entering this in comps or keeping it BJCP, I would forget the flavor hops additions and keep all hops at 60min. The guidelines say a slight hop flavor is acceptable, but more often than not you will get dinged for that flavor. Yeast and malt flavors are much more important.

Also, concerning malts, you may want to look into using caramunich and melanoiden malt for a portion of the grist (around 4% and 3% respectively). Caramunich will add complexity and the melanoiden malt will help the malt flavors/aromas really pop. Special B should be included. Sugar will help dry the beer out and can be up to 10% of the grist.

Regarding dark candi syrup, I have done beers with and without it and personally I find it's not really necessary if you expect to get those flavors from malt. Remember most belgian's are made from 1 or 2 malts with most of the flavors coming from the sugar syrup and yeast. Therefore, don't muck up the beer with tons of specialty grains and a whole mess of dark candi syrup.

As for yeast, I like WY3787 (Rochefort strain) as it gives great spice flavors, attenuates great, and doesn't throw off lots of hot alcohols.

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