Shawn Hargreaves
Well-Known Member
I want to grow up some WLP500 so I can pitch a Dubbel onto the yeast cake. I'm thinking of brewing an English style Mild as my starter beer, but using the Belgian yeast:
OG: 1.035
FG: 1.008
3.43% ABV
14.7 IBU
19.4 SRM
5 lb Maris Otter (74%)
1 lb Crystal 60L (15%)
0.5 lb Crystal 120L (7%)
0.25 lb Chocolate Malt (4%)
1 oz Fuggles (45 min)
WLP500 (Trappist Ale)
I'm also thinking this could be my first foray from partial mashing into the wonderful world of AG brewing, since there is so little malt I reckon I can fit it all in my limited equipment.
My main doubt is that the Trappist yeast has much higher attenuation than what I would normally use for a Mild. I figure I can compensate for that by mashing high (45 min @158 degrees) and including such a high proportion of crystal malt.
Opinions?
OG: 1.035
FG: 1.008
3.43% ABV
14.7 IBU
19.4 SRM
5 lb Maris Otter (74%)
1 lb Crystal 60L (15%)
0.5 lb Crystal 120L (7%)
0.25 lb Chocolate Malt (4%)
1 oz Fuggles (45 min)
WLP500 (Trappist Ale)
I'm also thinking this could be my first foray from partial mashing into the wonderful world of AG brewing, since there is so little malt I reckon I can fit it all in my limited equipment.
My main doubt is that the Trappist yeast has much higher attenuation than what I would normally use for a Mild. I figure I can compensate for that by mashing high (45 min @158 degrees) and including such a high proportion of crystal malt.
Opinions?