Pannepot inspired dark strong belgian

This fall I plan to brew a dark strong belgian ale inspired by Struise pannepot. Comments on the recipe are very welcome!

Basic ------------------------------------------------- -----------------
Name: Askoy II (the name of Jacques Brel's sailing boat)
Feature: Pannepot clone
Brew Date:
Beer Style: Quadrupel
Liters: 15 (i.e. 4 gallons, I know you huys hate metric units )
OG: 1096 (9.8 Vol% alc.)
Brewhouse Efficiency: 60.0%

General ------------------------------------------------- --------------
Total brewing water: 26.97 liter
Mash Thickness: 2.00 l / kg
Mash Water: 13.95 liter
Sparge water: 13.37 liter
Boiing time: 90 minutes
Calculated Color: 79 EBC (Dan A. Morey) that's about 40 SRM
Calculated bitterness 29 EBU (Glenn Tinseth)

Malt bill ------------------------------------------------ ----------
Pilsner Malt EBC 3 71.2% 5500 gr 3 EBC
Munich Malt 15 EBC 1000 12.9% 16 gr EBC
Special B 391 EBC 5.2% 400 gr
Chocolate Malt (light) 1.0% 75 g 500 EBC
Candy syrup 9.7% 750 g 190 EBC

Hops ------------------------------------------------ --------------
Hallertauer Mittelf5.5% 35 deg 60 min. EBU 27
Styrian Golding 6.0% 10 deg 15 min. 4 EBU


Herbs ------------------------------------------------- ---------------
Orange peel 6 g 5 Min. (Half sweet, half curacao)
Coriander 3 g 5 Min.
Thyme 1 g 5 Min.
Nutmeg .5 g 5 Min.
Cinnamon 2g 5 Min.
Concentrated apple juice (1:5) 200 g 15 min.

Yeast ------------------------------------------------- ------------------
Yeast Type: 3787 Trappist High Gravity
Yeast is added as: Yeast slurry
Nutrition: Wyeast
Quantity:

Notes: -

Mash Schedule ------------------------------------------------- ------------

Step 1: 66 ° C Min 90. 2.0 l / kg

Notes: -

Not a fan of teh Pannepot, but apparently they use T-58. Go figure.

I know they do, but I think 3787 is a better yeast. I might split the batch and ferment half with T-58

If you are able to clone this I will kiss your ass. It is without a doubt "one" of the best beers I've had.

How did this beer turn out?

Pannepot is probably one of, if not my favorite beer. Too bad it is nearly ten dollars a bottle where I live!

To me, Pannefort tastes similar to Rochefort except for the added spices. I'm planning on trying to clone it soon.

I will probably come up with a recipe similar to yours except I would have probably reversed the hops (styrian golding for bittering, hallertauer for flavor). Also, I will probably use more belgian candi syrup (15-20%) and while 3787 is my favorite Belgian-style yeast so far, I might try T-58 as I've never used it before and I'm curious what it's like. I'll probably start with a Belgian pilsner base and add in some belgian cara-malts (caramunich maybe). I'll also do a decoction mash with sacchrification rest at about 152-153.

Hello, I have carefully analyzed your recipe and next week I will crush the clone.

I wanted to ask whether, even if not given, did the mash-out and that temperature

Thank you

Luca

Wow, this is an old thread! If you like pannepot I'd recommend the recipe given here

http://www.candisyrup.com/uploads/6/0/3/5/6035776/pannepot_gran_reserva_-_041.pdf

You can easily substitute home made syrups for the commercial ones.

Thanks, but you've tried both your old recipe that the new PDF? as are outputs beers?

now I bought the material for your ricettta old, with the same ingredients in the process what would you change?

why in the first recipe it was not indicated the amount of priming sugar?