mcwilcr
Well-Known Member
This is quickly becoming one of my favorite styles so I decided it was time for me to try my hand at brewing one. I've done a fair amount of research and over the last couple days have come up with this first draft of a recipe.
I have a few questions and concerns:
1) The software I am using (Brewtarget) does not seem to allow me to see how attenuation changes for different fermentation temperatures. I am concerned about the high FG of 1.023 that I am seeing with this recipe as it stands. my plan is to ferment primarily in the mid to high range of the temperature for the chosen yeast strain and then possibly raise the temp a bit higher just after high krousen to hopefully improve my attenuation and get those FG numbers down. is this a reasonable plan? would I be better of letting my initial yeast do its thing then adding something like a campaign yeast at the end to finish things off?
2)Right now I have caravienne and caramunich both at about 5% of the grist. I am thinking about lowering the caramunich to about 3% and increasing the caravienne to about 7% to keep them at 10% of the grist. I want the toasted caramel sweetness but not a burnt sugar taste that I am afraid to much caramunich would add. Thoughts?
3)I have had experience with the wyeast Trappist HG yeast before which is another strain I am considdering. What are your thoughts on comparison between the Trappist HG and the Abbey ale I & II ? from the discription on the website I am leaning more toward Abbey ale I but I have never used it before.
4) Most importently, am I overlooking or over complicating anything? I've never tried to brew anything this big before so I'm open to suggestions.
Code:
Belgian (Quad) Dark Strond - AG - Belgian Dark Strong Ale
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Batch Size: 5.500 gal
Boil Size: 6.394 gal
Boil Time: 60.000 min
Efficiency: 75%%
OG: 1.094
FG: 1.023
ABV: 9.3%%
Bitterness: 25.1 IBUs (Tinseth)
Color: 24 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Caramunich Malt Grain 8.000 oz Yes No 72%% 56 L
Caravienne Malt Grain 8.000 oz Yes No 74%% 22 L
Special B Malt Grain 8.000 oz Yes No 65%% 160 L
Pale Malt (2 Row) US Grain 12.000 lb Yes No 79%% 2 L
Munich Malt Grain 3.000 lb Yes No 80%% 9 L
Candi Sugar, Amber Sugar 2.000 lb Yes No 78%% 75 L
Total grain: 18.500 lb
Hops
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Name Alpha Amount Use Time Form IBU
Hallertau 4.5%% 2.500 oz Boil 60.000 min Pellet 25.1
Yeast
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Name Type Form Amount Stage
Wyeast - Belgian Ale Ale Liquid 1.057 qt Primary
Mash
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Name Type Amount Temp Target Time
Conversion Infusion 4.950 gal 165.133 F 152.000 F 90.000 min
Final Batch Sparge Infusion 3.649 gal 195.355 F 168.000 F 15.000 min
I have a few questions and concerns:
1) The software I am using (Brewtarget) does not seem to allow me to see how attenuation changes for different fermentation temperatures. I am concerned about the high FG of 1.023 that I am seeing with this recipe as it stands. my plan is to ferment primarily in the mid to high range of the temperature for the chosen yeast strain and then possibly raise the temp a bit higher just after high krousen to hopefully improve my attenuation and get those FG numbers down. is this a reasonable plan? would I be better of letting my initial yeast do its thing then adding something like a campaign yeast at the end to finish things off?
2)Right now I have caravienne and caramunich both at about 5% of the grist. I am thinking about lowering the caramunich to about 3% and increasing the caravienne to about 7% to keep them at 10% of the grist. I want the toasted caramel sweetness but not a burnt sugar taste that I am afraid to much caramunich would add. Thoughts?
3)I have had experience with the wyeast Trappist HG yeast before which is another strain I am considdering. What are your thoughts on comparison between the Trappist HG and the Abbey ale I & II ? from the discription on the website I am leaning more toward Abbey ale I but I have never used it before.
4) Most importently, am I overlooking or over complicating anything? I've never tried to brew anything this big before so I'm open to suggestions.