I have recently been drinking alot of Sint Bernardus after discovering a local bar with an amazing selection of draught belgians. The abt 12 is just absolutely phemomenal and I thought it would be something nice to give a try.
I want to create something around 10% to lay down for a year or so and I thought this would be a nice choice. This will also be my first try at a belgian, so I really want to do my homework before setting out.
The basic recipe that I have found comes from an older issue of BYO, and here we go:
St. Bernardus 12
10#'s Pilsener malt
3.0 #'s Munich malt
1.0 #'s aromatic malt
0.5 #'s Carafa Special III malt
3.0 #'s Belgian candi syrup (Dark 2) (15 min)
3.5 AAU Wye Challenger hops
(60 min) (0.50 oz. 7% alpha acids)
1.3 AAU Styrian Goldings (20 min)
(0.25 oz. of 5% alpha acid)
Wyeast 3787 (Trappist High Gravity) yeast
So what I am wondering is should I pitch around 70, let it go for about 48 hours then really ramp it up to around 80 or so.
Also if I am going to bottle should I introduce another yeast and what should my initial pitching rate be.
Shouldn't there be a bit more aggressive hop schedule?
Basically does this recipe look reasonable and what suggestions would you folks have.
Just throwing this out there to get some feedback, having no real experience with belgians, I'm looking for any input.