Hello everyone,
I am building a recipe for a Belgian type specialty beer, and was hoping for some honest feedback. I am shooting for a beer similar in character to the 10 Commandments from Lost Abbey. Hoping for a beer with deep complex flavors that I can age for a long while. Doing 11 gallons, split into 2 5 gallon carboys fermented with 2 different strains. What do you think of the adjunct and specialty proportions? Thanks in advance!
15 lbs US 2 row Pale Malt
15 lbs Belgain Pilsner
1 lb Carafa Special II
1 lb Carawheat
1/2 lb Special B
2 lb Dark Candi Sugar
2 lb Honey
1 lb Dextrose
1 oz Magnum (60 mins)
1 oz Tettnang (15 mins)
Per Beersmith:
Est OG 1.087
Est ABV 10.1
Est SRM 34
Est IBU 24
First fermenter is getting a dose of WLP-565 Belgian Saison I, Second fermenter is getting a dose of WLP-530 Abbey Ale, with a vial of WLP-650 Brett in secondary.
I am building a recipe for a Belgian type specialty beer, and was hoping for some honest feedback. I am shooting for a beer similar in character to the 10 Commandments from Lost Abbey. Hoping for a beer with deep complex flavors that I can age for a long while. Doing 11 gallons, split into 2 5 gallon carboys fermented with 2 different strains. What do you think of the adjunct and specialty proportions? Thanks in advance!
15 lbs US 2 row Pale Malt
15 lbs Belgain Pilsner
1 lb Carafa Special II
1 lb Carawheat
1/2 lb Special B
2 lb Dark Candi Sugar
2 lb Honey
1 lb Dextrose
1 oz Magnum (60 mins)
1 oz Tettnang (15 mins)
Per Beersmith:
Est OG 1.087
Est ABV 10.1
Est SRM 34
Est IBU 24
First fermenter is getting a dose of WLP-565 Belgian Saison I, Second fermenter is getting a dose of WLP-530 Abbey Ale, with a vial of WLP-650 Brett in secondary.