How does this recipe look for my Belgian Golden Strong? Do the sugar and Carafoam or CaraPils ratios look ok? Thanks for any input!
1.083OG
1.015FG
9.1% ABV
5* SRM
Belgian Pilsner Malt – 84% - 16lbs
Carafoam or CaraPils – 4% - 1lb
Belgian Candi Sugar - Clear - 11% - 2lbs
Mash at 149*F for 60min
Boil for 90min because of the high % of Pilsner malt.
Hallertau - 1oz - 60min
Styrian Goldings - 1oz - 30min
Saaz - 1oz - 10min
White Labs Belgian Ale (WLP550)
Ferment starting at 68*F. Let rise to 75-80*F after day 5.
1.083OG
1.015FG
9.1% ABV
5* SRM
Belgian Pilsner Malt – 84% - 16lbs
Carafoam or CaraPils – 4% - 1lb
Belgian Candi Sugar - Clear - 11% - 2lbs
Mash at 149*F for 60min
Boil for 90min because of the high % of Pilsner malt.
Hallertau - 1oz - 60min
Styrian Goldings - 1oz - 30min
Saaz - 1oz - 10min
White Labs Belgian Ale (WLP550)
Ferment starting at 68*F. Let rise to 75-80*F after day 5.