I am about to brew my first Big Belgian and am just looking for any suggestions. I have done a few high gravs, but am wondering what input everyone has. I am interested in anything, from mashing/boiling, to yeast pitching and fermenting, to bottling and aging. I already have these ingredients, so this is def what I'm making, but feel free to give recipe advice too.
I am planning on mashing for 90 min, then boiling for 60. I have read different recommendations as far as the Candi Sugar. Last ten minutes or after fermentation has begun? Why wait until it's fermenting? Thanks in advance!
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
47% 6 0 Briess GOLD LME 34 5
23% 3 0 Briess DME Golden Light 43 5
16% 2 0 Belgian Candy Sugar Amber 36 75
4% 0 8 CaraVienne 35 21
3% 0 6 Cara-Pils/Dextrine 33 2
3% 0 6 Caramel/Crystal Malt - 10L 35 10
2% 0 5 Caramel/Crystal Malt - 40L 34 40
2% 0 4 Belgian Special B 30 220
0% 0 1 Caramel/Crystal Malt -120L 33 120
Batch size: 5.0 gallons
Original Gravity
1.093
(1.083 to 1.097)
Final Gravity
1.020
(1.018 to 1.022)
Color
24° SRM / 47° EBC
(Brown to Dark Brown)
Mash Efficiency
85%
hops
use time oz variety form aa
boil 60 mins 1.0 Styrian Goldings info pellet 5.4
boil 30 mins 0.5 Willamette info pellet 5.5
boil 5 mins 0.5 Willamette info pellet 5.5
Boil: 3.0 avg gallons for 60 minutes
Bitterness
12.0 IBU / 5 HBU
: Tinseth
BU:GU
0.13
yeast
White Labs Trappist Ale (WLP500)
ale yeast in liquid form with low to medium flocculation
Alcohol
9.7% ABV / 8% ABW
Calories
305 per 12 oz.
misc
use time amount ingredient
boil 10 min 1 tbsp Yeast Nutrient
I am planning on mashing for 90 min, then boiling for 60. I have read different recommendations as far as the Candi Sugar. Last ten minutes or after fermentation has begun? Why wait until it's fermenting? Thanks in advance!
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
47% 6 0 Briess GOLD LME 34 5
23% 3 0 Briess DME Golden Light 43 5
16% 2 0 Belgian Candy Sugar Amber 36 75
4% 0 8 CaraVienne 35 21
3% 0 6 Cara-Pils/Dextrine 33 2
3% 0 6 Caramel/Crystal Malt - 10L 35 10
2% 0 5 Caramel/Crystal Malt - 40L 34 40
2% 0 4 Belgian Special B 30 220
0% 0 1 Caramel/Crystal Malt -120L 33 120
Batch size: 5.0 gallons
Original Gravity
1.093
(1.083 to 1.097)
Final Gravity
1.020
(1.018 to 1.022)
Color
24° SRM / 47° EBC
(Brown to Dark Brown)
Mash Efficiency
85%
hops
use time oz variety form aa
boil 60 mins 1.0 Styrian Goldings info pellet 5.4
boil 30 mins 0.5 Willamette info pellet 5.5
boil 5 mins 0.5 Willamette info pellet 5.5
Boil: 3.0 avg gallons for 60 minutes
Bitterness
12.0 IBU / 5 HBU
: Tinseth
BU:GU
0.13
yeast
White Labs Trappist Ale (WLP500)
ale yeast in liquid form with low to medium flocculation
Alcohol
9.7% ABV / 8% ABW
Calories
305 per 12 oz.
misc
use time amount ingredient
boil 10 min 1 tbsp Yeast Nutrient