lord byron
Member
I am getting ready to do a strong Belgian dark ale and this will be the first big beer (over 1.1oo) so I wanted to make sure I have everything set before I order ingredients or do anything else. I will be doing the mash in 2 separate 10 gallon gott coolers at the same time and then running off into one pot. I know I saw something about this on here but could not find it again, does doing this help with efficiency? Also I plugged the recipe in at 55% but shot for an OG higher then what I want? Any ideas or suggestions would be greatly appreciated. Recipe is as follows:
Recipe: Nebuchadnezzar
Brewer: Byron
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.123 SG
Estimated Color: 13.1 SRM
Estimated IBU: 44.9 IBU
Brewhouse Efficiency: 55.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb DME pale (Briess) (2.0 SRM) Dry Extract 3.1 % if needed
17.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 53.1 %
2.00 lb Munich (Dingemans) (5.5 SRM) Grain 6.3 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 6.3 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 6.3 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 1.6 %
0.50 lb Special B (Dingemans) (147.5 SRM) Grain 1.6 %
1.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 9.8 IBU
1.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 9.8 IBU
1.00 oz Northern Brewer [8.50%] (15 min) Hops 9.4 IBU
1.00 oz Saaz [4.00%] (60 min) Hops 8.9 IBU
1.00 oz Saaz [4.00%] (30 min) Hops 6.9 IBU
7.00 lb Honey (1.0 SRM) Sugar 21.9 %
(3 lbs orange blossom 3 lbs 3 lbs white sage 1 lb clover)
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) [StYeast-Ale both yeast done in seperate 1.5L starters both on stirplates
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Mash Schedule: My Mash
Total Grain Weight: 24.00 lb
----------------------------
Name Description Step Temp Step Time
Step Add 30.00 qt of water at 160.2 F 149.0 F 120 min
once again thanks for the help trying to make this go as smooth as possiable.
Recipe: Nebuchadnezzar
Brewer: Byron
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.123 SG
Estimated Color: 13.1 SRM
Estimated IBU: 44.9 IBU
Brewhouse Efficiency: 55.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb DME pale (Briess) (2.0 SRM) Dry Extract 3.1 % if needed
17.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 53.1 %
2.00 lb Munich (Dingemans) (5.5 SRM) Grain 6.3 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 6.3 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 6.3 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 1.6 %
0.50 lb Special B (Dingemans) (147.5 SRM) Grain 1.6 %
1.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 9.8 IBU
1.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 9.8 IBU
1.00 oz Northern Brewer [8.50%] (15 min) Hops 9.4 IBU
1.00 oz Saaz [4.00%] (60 min) Hops 8.9 IBU
1.00 oz Saaz [4.00%] (30 min) Hops 6.9 IBU
7.00 lb Honey (1.0 SRM) Sugar 21.9 %
(3 lbs orange blossom 3 lbs 3 lbs white sage 1 lb clover)
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) [StYeast-Ale both yeast done in seperate 1.5L starters both on stirplates
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Mash Schedule: My Mash
Total Grain Weight: 24.00 lb
----------------------------
Name Description Step Temp Step Time
Step Add 30.00 qt of water at 160.2 F 149.0 F 120 min
once again thanks for the help trying to make this go as smooth as possiable.
