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Old 11-03-2011, 12:02 PM   #1
akimbo78
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Default Strong Dark Belgian Help

i took a trip to Brooklyn Brewery and fell in love with their Local 2. sent them an email with my guess at their recipe. didn't hear from them for a while. yesterday one of their asst brewmasters got back to me. i plugged his changes into beersmith, and beersmith tells me that its way too dark for the style. also they use "100% bottle refermentation", which I'm not going to attempt. that's where their extra 1% abv comes from. here's the recipe if anyone wants to try it. i am doing my first all grain this weekend, and am a little leery of doing a strong Belgian for my first.

9lbs 2 row German Pils
2 oz Choc Malt
.25 oz perle hops @ 60 min
.25 oz Perle hops @ 45 min
.25 oz Perle hops a@ 30 min
.5 oz Aurora hops @ 5 min
1 oz East Kent Goldings @ 5 min
1 lb Wildflower Honey
2 lbs Dark Candi Sugar

White labs strong ale yeast.



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Old 11-03-2011, 12:07 PM   #2
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so the advice i need is...is the recipe ok, i'm really a noob, and would you think this is too difficult for my first ag.



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Old 11-03-2011, 12:20 PM   #3
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That's an easy brew, you should be good to go.

Bottle refermentation = bottle carbed.

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Old 11-03-2011, 12:23 PM   #4
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"100% bottle refermentation" is just a fancy way of saying they use priming sugar and bottle condition. Unless you're kegging, its the same way you carbonate your homebrew in the bottle now.

Make sure you use a big enough pitch of yeast, that's going to be critical to make this come out right. Make a big starter or pitch several vials.

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Old 11-03-2011, 12:41 PM   #5
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Quote:
Originally Posted by strat_thru_marshall View Post
"100% bottle refermentation" is just a fancy way of saying they use priming sugar and bottle condition. Unless you're kegging, its the same way you carbonate your homebrew in the bottle now.

Make sure you use a big enough pitch of yeast, that's going to be critical to make this come out right. Make a big starter or pitch several vials.
the way i understood it they use fresh yeast and add more fermentable sugars in champagne bottles which are thick enough to handle a small amount of fermentation without shattering, which a beer bottle would not. they store them in rooms that are heated.
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Old 11-03-2011, 12:47 PM   #6
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I think there are a couple factors to watch out for on this one:
1) Make sure you get a really goo pitch rate for your yeast. A good starter should do that for you.
2) Pay close attention to your fermentation temps. My experience with the white labs strong ale yeast is that it can be a bit touchy when it comes to temps. The range for this yest isn't as large as some (only about 6 degrees from the recommeded low to the recommended high).
3) Pick a good mash temp that will hopefully stop this from drying out too much. something in the low 150's should suffice.

Good luck with your first AG! Let us know how it turns out!

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Old 11-03-2011, 01:11 PM   #7
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just did some more reading. with the longer fermenting time (figuring at least one month to six weeks) re-yeasting is almost necessary. Brooklyn uses a champagne yeast. then there's the bottles, corks, cages, etc...

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Old 11-03-2011, 02:52 PM   #8
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Quote:
Originally Posted by akimbo78 View Post
just did some more reading. with the longer fermenting time (figuring at least one month to six weeks) re-yeasting is almost necessary. Brooklyn uses a champagne yeast. then there's the bottles, corks, cages, etc...
I have done several Belgians and always use a long ferment time. Usually 6 weeks and have never had to add yeast to bottle. They have all carbed up just fine.
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Old 11-04-2011, 03:41 PM   #9
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My last big belgian was a 2 week primary with a 4 week secondary. It didn't really come into it's own flavor wise until about 3 months in bottle though.

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Old 11-04-2011, 03:54 PM   #10
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Quote:
Originally Posted by beergolf

I have done several Belgians and always use a long ferment time. Usually 6 weeks and have never had to add yeast to bottle. They have all carbed up just fine.
So you are bottling at 6 weeks? Secondary? Going to be making one soon. Trying to figure this out. At this time I can't lager for 10 weeks like some do.


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