Well, I've been messing around with this recipe. Here's where I'm at right now. I'm pretty sure I'm making this more complicated than it needs to be. Also, this has basically turned into more of a BIAB, instead of a the typical extract w/ specialty grains type that I've brewed so far. Based on what I've read about the Wyeast Belgian Ardennes yeast, it might attenuate down a bit further than what Hopville calculated. So, if might be well above 9% by the time it's done.
One thing I'm wondering about this recipe is whether I should do a 'bulk aging' or just age it in the bottles for a good long while. I'm looking to possibly do this brew in early August and aim to have it ready to drink by Christmas time. Is that enough time for a beer this big to be ready?
% LB OZ MALT OR FERMENTABLE PPG °L
44% 6 0 Northern Brewer Amber Malt Syrup 36 10 ~
15% 2 0 Belgian Pale 37 3 ~
11% 1 8 Belgian CaraVienne 34 21 ~
11% 1 8 Belgian CaraMunich 33 47 ~
7% 1 0 Belgian Candi Syrup A 36 45 ~
7% 1 0 Corn Sugar (Dextrose) 46 0 ~
4% 0 8 Belgian Special B 30 170 ~
Batch size: 5.0 gallons
Original Gravity
1.088 / 21.1° Plato
(1.079 to 1.092)
Final Gravity
1.023 / 5.8° Plato
(1.020 to 1.025)
Color
25° SRM / 49° EBC
(Brown to Dark Brown)
Mash Efficiency
75%
Hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Sterling pellet 6.3
boil 45 mins 0.5 Sterling leaf 6.3
boil 30 mins 0.5 Mt. Rainier pellet 6.8
boil 20 mins 0.5 Mt. Hood pellet 6.0
boil 15 mins 0.5 Mt. Rainier pellet 6.8
boil 10 mins 0.5 Sterling pellet 6.3
boil 5 mins 0.5 Mt. Hood pellet 6.0
dry hop 7 days 1.0 Citra pellet 11.0
Boil: 3.5 avg gallons for 60 minutes
Bitterness - 32.2 IBU / 9 HBU
Wyeast Belgian Ardennes (3522)
Alcohol 8.7% ABV / 7% ABW
Calories 291 per 12 oz.
One thing I'm wondering about this recipe is whether I should do a 'bulk aging' or just age it in the bottles for a good long while. I'm looking to possibly do this brew in early August and aim to have it ready to drink by Christmas time. Is that enough time for a beer this big to be ready?
% LB OZ MALT OR FERMENTABLE PPG °L
44% 6 0 Northern Brewer Amber Malt Syrup 36 10 ~
15% 2 0 Belgian Pale 37 3 ~
11% 1 8 Belgian CaraVienne 34 21 ~
11% 1 8 Belgian CaraMunich 33 47 ~
7% 1 0 Belgian Candi Syrup A 36 45 ~
7% 1 0 Corn Sugar (Dextrose) 46 0 ~
4% 0 8 Belgian Special B 30 170 ~
Batch size: 5.0 gallons
Original Gravity
1.088 / 21.1° Plato
(1.079 to 1.092)
Final Gravity
1.023 / 5.8° Plato
(1.020 to 1.025)
Color
25° SRM / 49° EBC
(Brown to Dark Brown)
Mash Efficiency
75%
Hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Sterling pellet 6.3
boil 45 mins 0.5 Sterling leaf 6.3
boil 30 mins 0.5 Mt. Rainier pellet 6.8
boil 20 mins 0.5 Mt. Hood pellet 6.0
boil 15 mins 0.5 Mt. Rainier pellet 6.8
boil 10 mins 0.5 Sterling pellet 6.3
boil 5 mins 0.5 Mt. Hood pellet 6.0
dry hop 7 days 1.0 Citra pellet 11.0
Boil: 3.5 avg gallons for 60 minutes
Bitterness - 32.2 IBU / 9 HBU
Wyeast Belgian Ardennes (3522)
Alcohol 8.7% ABV / 7% ABW
Calories 291 per 12 oz.