I am going to attempt the Scaldis Noel Belgian Strong Ale and would like some feedback on a few items.
1. I read in another thread that these beers should start out in the 68* fermentation range. I am using Wyeast 1388 and the temp range is between 64* and 80*. I am wondering what my temperature schedule should look like? Should I start low and gradually ramp up to a higher temp?
2. Since I am only doing a 2.5 gallon test batch - should I use the entire yeast package? I would assume yes - I have heard that this particular strain is sometimes slow to start and has a higher stall probability.
I have my recipe nailed down if this would help answer some of my questions.
Amount Item Type % or IBU
6.25 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.84 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.35 %
0.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 5.35 %
0.75 oz Styrian Goldings [5.40 %] (60 min) Hops 18.3 IBU
0.50 oz Styrian Goldings [5.40 %] (5 min) Hops 2.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.3 IBU
2.10 lb Candi Sugar, Clear (0.5 SRM) Sugar 22.46 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Est Original Gravity: 1.110 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 11.17 % Actual Alcohol by Vol: 0.65 %
Bitterness: 23.0 IBU Calories: 43 cal/pint
Est Color: 9.0 SRM