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Old 06-17-2014, 06:16 PM   #1
darkbrew1972
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Join Date: Aug 2013
Location: Beer City USA, Michigan
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Default Belgian Red with WLP550 and WLP570

Have some older vials of WLP550 and WLP570 kicking around and was thinking of doing a Belgian Red Ale. Neither is really all that viable alone without making a HUGE starter but according to Beersmith's calculations I should be able to get enough viable cells if I use both vials together in a 1.5-2L starter.
Anyone tried this before? if so what were your results?

Here is the recipe I've put together using Beersmith:

Recipe: Belgian Red Ale
Brewer:
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Estimated OG: 1.055 SG
Estimated Color: 21.9 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Munich II (Weyermann) (8.5 SRM) Grain 1 63.6 %
1 lbs 8.0 oz Carared (Weyermann) (24.0 SRM) Grain 2 13.6 %
1 lbs Caraaroma (Weyermann) (178.0 SRM) Grain 3 9.1 %
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 4 9.1 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 5 4.5 %
0.60 oz Perle [8.00 %] - Boil 60.0 min Hop 6 16.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Hallertauer [4.80 %] - Boil 5.0 min Hop 8 3.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 9 -
1.0 pkg Belgian Golden Ale (White Labs #WLP570) Yeast 10 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperature Step Time
Mash In Add 3.44 gal of water at 168.2 F 156.0 F 45 min
Mash Out Add 1.38 gal of water at 202.4 F 168.0 F 10 min

Sparge: Fly sparge with 3.23 gal water at 168.0 F

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