Listed OG & recipe clone question
I am trying to clone a New Belgium Trippel, so I went to the website and found this info:
Here is what I have come up with for my malts so far with a batch size of 5.5 gallons and a pre-boil of 6.5 gallons assuming 78% efficiency:
Pale 2 Row - 12.5 lb (90%)
Munich - 1.125 lb (8%)
Victory - 4 oz (2%)
OG - 17.6 (1.072)
FG - 3.5 (1.014)
ABV - 7.6
same malts as above
Table Sugar - 13 oz
OG - 19.1 (1.079)
FG - 3.8 (1.015)
ABV - 8.3
I haven't messed around with the hops too much, but my IBU is pretty close with what I have set up. Any advice would be appreciated... even if it is "quit picking nits... it's close enough so go for it".
The OG should be the gravity measurement taken AFTER the addition of sugar, so figure that into your recipe and try to hit 17.6 right on the nose. As for FG, that's probably going to be a bit tricky for you to hit. You'll need a good yeast that has high attentuation. A starter will boost the health of your yeast even more.
It would be nice if they had given you a fermentation temp, but I would should for the mid 60's and ramp it up to mid 70's over a few days, since I'm assuming NB knows what they're doing when it comes to Belgians.
Other than that, I think they gave you some great info, and you've built your recipe to their specs. I'd say go for it, and then tweak it to your liking the next time you brew it. Perfect recipes don't happen overnight...they take multiple batches, if not more. Good luck!
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