Originally Posted by bob3000
How would this work for a single temp infusion. And what temp would be best to go for?
It would work just fine for a single temp infusion as most malts these days are well modified already. I suggest 148F for an hour.
This will give you a high alcohol beer with some body. If you add very much sugar the beer will be thinner and eventually, as the sugar % rises, will start to have a disagreeable 'tang' to it.
(Insert plug for my recipe here)
The main difference between a completely true to style recipe for La Chouffe and mine is right in these details. My recipe results in a softer beer with more mouth feel.
My suggestion FWIW is to raise the temp to 158 after the first half hour (easy to do by simply adding small amounts of boiling water) and add less sugar. I would add a pound at most. This method is not completely true to style but gives you a beer with better mouth feel and without the disagreeable tang.