TheMerkle
Well-Known Member
Despite the board's attempts to discourage me from attempting such a big beer with my first all grain attempt, I have decided that I'm gonna give it a shot. It's a recipe I've worked up on my own for a Belgian Strong Dark Abbey style. This is the recipe:
14 lbs. Belgian Pilsner
2 lbs. Homemade dark candi sugar
.5 lbs. Caramunich
.5 lb. Biscuit
.5 lb. Aromatic
1 lb. Special B
1 oz. Challenger @ 40
1 oz. E.K.G. @ 20
Two stage starter yeast - WLP500
Mash at 150 for 90 min. Fly sparge 7.5 gallon. Boil 90 min. Pitch at 70, and let naturally heat to 80 and keep under 80 for two weeks. Keg, purge air, and pressurize to 30 psi and age at room temp for 3 weeks.
If anyone has any suggestions on the recipe 'd love to hear them but really, I'm more curious about technique. What should I expect, what should I be on the lookout for? What's the worst I could go wrong. I'm not too concerned with missing my target SG of 1.090. I figure a similar profile in a smaller beer would be a perfectly enjoyable result, but what might I do to keep it up?
Target numbers are 1.090 SG, 1.010-1.015 FG, 22 IBU, 10% ABV, 22 SRM
14 lbs. Belgian Pilsner
2 lbs. Homemade dark candi sugar
.5 lbs. Caramunich
.5 lb. Biscuit
.5 lb. Aromatic
1 lb. Special B
1 oz. Challenger @ 40
1 oz. E.K.G. @ 20
Two stage starter yeast - WLP500
Mash at 150 for 90 min. Fly sparge 7.5 gallon. Boil 90 min. Pitch at 70, and let naturally heat to 80 and keep under 80 for two weeks. Keg, purge air, and pressurize to 30 psi and age at room temp for 3 weeks.
If anyone has any suggestions on the recipe 'd love to hear them but really, I'm more curious about technique. What should I expect, what should I be on the lookout for? What's the worst I could go wrong. I'm not too concerned with missing my target SG of 1.090. I figure a similar profile in a smaller beer would be a perfectly enjoyable result, but what might I do to keep it up?
Target numbers are 1.090 SG, 1.010-1.015 FG, 22 IBU, 10% ABV, 22 SRM