Ksosh
Well-Known Member
So I just had Kasteelbier Bruin-Brune (aka Bière du Chateau Donker), and I'm in love. I want to try and brew this huge, heavy, sweet/malty Belgian Quad(?). Never made a Belgian anything before (not a fan of the Ommegang dirty-foot taste), but the Kasteel was amazing (and not footy at all), so I'll give it a shot.
Here's what I have so far, please critique/suggest changes (but with keeping the 2-row base and hopefully within the 18E BJCP guidelines):
11 lbs Pale Malt (2-row)
5 lbs Munich Malt
2 pounds Aromatic Malt
1 lb 8 oz Biscuit Malt
8 oz Special B
1 oz Styrian Goldings (5.4%) @ 60 mins
1 oz Saaz (4%) @ 35 mins
1.5 oz Saaz (4%) @ 25 mins
1 lb Candi Sugar (Clear)
Belgian Ale yeast (Wyeast 1214)
Single infusion, batch sparge @ 70% efficiency
OG: 1.109
FG: 1.026
Color: 21.5
IBU: 32.5
ABV: 10.9%
Thoughts/suggestions?
Here's what I have so far, please critique/suggest changes (but with keeping the 2-row base and hopefully within the 18E BJCP guidelines):
11 lbs Pale Malt (2-row)
5 lbs Munich Malt
2 pounds Aromatic Malt
1 lb 8 oz Biscuit Malt
8 oz Special B
1 oz Styrian Goldings (5.4%) @ 60 mins
1 oz Saaz (4%) @ 35 mins
1.5 oz Saaz (4%) @ 25 mins
1 lb Candi Sugar (Clear)
Belgian Ale yeast (Wyeast 1214)
Single infusion, batch sparge @ 70% efficiency
OG: 1.109
FG: 1.026
Color: 21.5
IBU: 32.5
ABV: 10.9%
Thoughts/suggestions?