I have a Rochefort 10 clone I have brewed a couple of times and keep having the fermentation get stuck at ~1.050 or so resulting in a "dessert" beer. I want to get this sucker down to the FG of 1.020 so I can have some Belgian goodness. I read in some other threads that you can add the candi sugar to the primary when the initial fermentation slows to help with this kind of situation. Any pointers on the way to either tweak the recipe or procedure to help out?
I always ferment at room temp ~70-75 degrees and pitch a starter.
Here is the recipe, target OG is 1.110 for a 5 gallon batch.
18 lb Belgian 2 Row Pilsner Malt
12 oz Belgian Cara-Munich Malt
8 oz Munich Malt
4 oz British Chocolate Malt
2 oz Belgian Biscuit Malt
Mash @ 150 for 90 Minutes
1 oz Styrian Goldings @ 60 minutes
1 oz Hallertau @ 60 minutes
1.75 lb Belgian Amber Candi Sugar @ 60 Mins
.25 oz Styrian Goldings @ 5 minutes
.25 oz Hallertau @ 5 minutes
Wyeast 3787 Belgian High Gravity
I always ferment at room temp ~70-75 degrees and pitch a starter.
Here is the recipe, target OG is 1.110 for a 5 gallon batch.
18 lb Belgian 2 Row Pilsner Malt
12 oz Belgian Cara-Munich Malt
8 oz Munich Malt
4 oz British Chocolate Malt
2 oz Belgian Biscuit Malt
Mash @ 150 for 90 Minutes
1 oz Styrian Goldings @ 60 minutes
1 oz Hallertau @ 60 minutes
1.75 lb Belgian Amber Candi Sugar @ 60 Mins
.25 oz Styrian Goldings @ 5 minutes
.25 oz Hallertau @ 5 minutes
Wyeast 3787 Belgian High Gravity