How does this (admittedly crazy) recipe look? Going for a Quad/Doppelbock malt profile with an American IPA hop bitterness (but more smooth). It's a lot of different malts, too many maybe? How do you think a 2-step fermentation, first with a German lager yeast then with a Belgian trappist would work?
Thanks! Don't forget to post your opinion!!
6 lbs Belgian pale 2-row
6 lbs Belgiant 2-row Pils
4 lbs munich
1 lb caramunich
14 oz vienna malt
6 oz wheat malt
4 oz aromatic malt
2 oz biscuit malt
2 oz cararoma
2 oz crystal 60L
2 oz crystal 80L
2 oz chocolate
2 oz special B
4 oz amber candi sugar
4 oz clear candi
1 oz dark candi
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0.25 oz Amarillo 60 mins
0.4 oz Cascade 60 mins
0.25 oz Centennial 60 mins
0.3 oz Amarillo 45 mins
0.55 oz Cascade 45 mins
0.25 oz Centennial 45 mins
0.35 oz Amarillo 30 mins
0.55 oz Cascade 30 mins
0.3 oz Centennial 30 mins
0.55 oz Amarillo 15mins
0.85 oz Cascade 15 mins
0.45 oz Centennial 15 mins
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OG: 1.094
FG: 1.019
SRM: 23
IBUS: 71
5 gallon batch, but I will probably do a smaller one
Adjusted for 65% efficiency
Thanks! Don't forget to post your opinion!!