MagicLarry
Well-Known Member
I batch sparge.
I batch sparge.
Anyone try this recipe in a 10 gallon mash tun? I don't think it can hold all that grain and water at the same time. Any recommendations for a less space intensive mash schedule?
Anyone keg this ever? Or even better, anyone keg and bottle and notice how different they are? I would rather keg this but if it's going to taste a whole lot better then maybe I'll bottle instead. I don't mind letting it bulk age on yeast or whatever for a longer time then the month+ it calls for.
For the people that have brewed this several times with no subs I'm wondering what did you use for the "dark candi sugar"?
Are you using a dark candi syrup like D2 or is it in fact dark candi sugar which is essentially from my understanding just rock sugar with some molasses? The taste would be entirely different which is why I ask.
Basically are we looking for flavor from this addition or just alcohol? I've tasted a few beers with the dark rock sugar and it added nothing flavor wise as far as I'm concerned. The syrup on the other hand has an incredible flavor.
For the people that have brewed this several times with no subs I'm wondering what did you use for the "dark candi sugar"?
Are you using a dark candi syrup like D2 or is it in fact dark candi sugar which is essentially from my understanding just rock sugar with some molasses? The taste would be entirely different which is why I ask.
Basically are we looking for flavor from this addition or just alcohol? I've tasted a few beers with the dark rock sugar and it added nothing flavor wise as far as I'm concerned. The syrup on the other hand has an incredible flavor.
Dear homebrew friends,
We brewed this recipe for our first strong Belgian ale and followed it very closely; however, our OG was way low at 1.064. The only deviation occurred during the mash out. The temperature only raised to 160 degrees. Otherwise we followed the recipe to the letter.
A low OG seems to be a reoccurring issue when I brew. Someone help!
Well I figured it was about 72%. But Id like to know when exactly are you supposed to add the sugar? I have never brewed with sugar before
Does anyone know the Brewhouse efficiency this recipe was intended for? Id like to undertake this recipe this weekend and it would be nice to adjust for my system.
wow yeah this recipe is identical to Monk-Y-Shines. It must of somehow come from the same source!Hmmmm now we two of the same recipes in this category. Monk-y-Shines is the same, almost word for word. we must have gotten our recipes from the same source.
Racked to the secondary on Friday. Gravity was a bit lower than expected at 1.010. The sample tasted a bit boozy but the character is definitely there under it. Hoping that a bit of aging will mellow it and allow those flavors to blend and balance.
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