I've looked at a few recipes and all of them seem like a huge jumble of flavors. Except for the pound of wheat (I like wheat and the good head it gives), I've tried to shoot for something in the middle of the range I've seen for each ingredient. I'm going to make my own invert sugar - there's a good thread on that somewhere here. This is what I have so far, but any help is much appreciated. Or should I just go brew something else?
Stats
(assuming 70% efficiency and 75% attenuation)
Volume: 6 gallons
IBU: 23
OG: 1.106
FG: 1.026
ABV: 10.4%
Color: 35 SRM
Yeast: WYeast Trappist High Gravity
Fermentables:
9 lb Pilsner
3 lb Munich
1 lb Wheat
1 lb Biscuit
0.75 lb CaraVienne
0.75 lb Special B
0.75 lb Aromatic
- Buffer @ pH 5.2 and rest @ 145F for 90 minutes
1 lb Candi Syrup D2
2 lb Extra Light DME
2 lb Invert Sugar
Hops
60 min - 1.5 oz Yakima Magnum (13.4%)
10 min - 0.5 oz Styrian Goldings (5.0%)
Stats
(assuming 70% efficiency and 75% attenuation)
Volume: 6 gallons
IBU: 23
OG: 1.106
FG: 1.026
ABV: 10.4%
Color: 35 SRM
Yeast: WYeast Trappist High Gravity
Fermentables:
9 lb Pilsner
3 lb Munich
1 lb Wheat
1 lb Biscuit
0.75 lb CaraVienne
0.75 lb Special B
0.75 lb Aromatic
- Buffer @ pH 5.2 and rest @ 145F for 90 minutes
1 lb Candi Syrup D2
2 lb Extra Light DME
2 lb Invert Sugar
Hops
60 min - 1.5 oz Yakima Magnum (13.4%)
10 min - 0.5 oz Styrian Goldings (5.0%)