Browarmistrz
Active Member
Hey,
Im planing on brewing a Belgian Dark Strong Ale and am curious if 10% candi sugar is too much.
Recipe for 6.25 gals:
Recipe Specifications
--------------------------
Boil Size: 9.39 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal
Estimated OG: 1.081 SG
Estimated FG: 1.012 SG
Estimated Alcohol: 9.1%
Estimated Color: 25.9 SRM
Estimated IBU: 25.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 90 Minutes
Estimated Fermentation temp.: 71F
Ingredients:
------------
Amt Name Type # %/IBU
0.17 kg Special B Malt (180.0 SRM) Grain 4 2.0 %
0.17 kg AbbeyMalt (22.8 SRM) Grain 3 2.0 %
0.10 kg Caramunich I (Weyermann) (51.0 SRM) Grain 5 1.2 %
0.40 kg Wheat, Torrified (1.7 SRM) Grain 2 4.6 %
7.00 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 1 80.6 %
0.15 kg Candi Sugar, Clear (rocks) (0.5 SRM) Sugar 7 1.7 %
0.70 kg Candi Sugar, Dark (rocks) (203.0 SRM) Sugar 6 8.1 %
20.00 g Galena [10.10 %] - Boil 90.0 min Hop 8 19.9 IBUs
30.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 9 4.8 IBUs
20.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 10 0.5 IBUs
2.0 pkg WLP500 Trappist Ale Yeast (Wyeast Labs #1214 equivalent) [1 Yeast 11 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Also my planned mashing schedule:
15min rest @ 122F
60min rest @ 144
30min rest @ 156
no mashout, use boil to denature enzymes.
is this mashing good?
Im planing on brewing a Belgian Dark Strong Ale and am curious if 10% candi sugar is too much.
Recipe for 6.25 gals:
Recipe Specifications
--------------------------
Boil Size: 9.39 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal
Estimated OG: 1.081 SG
Estimated FG: 1.012 SG
Estimated Alcohol: 9.1%
Estimated Color: 25.9 SRM
Estimated IBU: 25.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 90 Minutes
Estimated Fermentation temp.: 71F
Ingredients:
------------
Amt Name Type # %/IBU
0.17 kg Special B Malt (180.0 SRM) Grain 4 2.0 %
0.17 kg AbbeyMalt (22.8 SRM) Grain 3 2.0 %
0.10 kg Caramunich I (Weyermann) (51.0 SRM) Grain 5 1.2 %
0.40 kg Wheat, Torrified (1.7 SRM) Grain 2 4.6 %
7.00 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 1 80.6 %
0.15 kg Candi Sugar, Clear (rocks) (0.5 SRM) Sugar 7 1.7 %
0.70 kg Candi Sugar, Dark (rocks) (203.0 SRM) Sugar 6 8.1 %
20.00 g Galena [10.10 %] - Boil 90.0 min Hop 8 19.9 IBUs
30.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 9 4.8 IBUs
20.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 10 0.5 IBUs
2.0 pkg WLP500 Trappist Ale Yeast (Wyeast Labs #1214 equivalent) [1 Yeast 11 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Also my planned mashing schedule:
15min rest @ 122F
60min rest @ 144
30min rest @ 156
no mashout, use boil to denature enzymes.
is this mashing good?