Dan_HBT
Member
Can someone give me feedback on my proposed recipe for a Belgian Bronze Strong Ale
13# Belgian Pilsner 2 row
2# Caravienne malt
.5# aromatic malt
3# table sugar inverted and very lightly caramelized added w/ 30 min left in boil
2 oz. EKG 6.3% @ 60min
1 oz. Saaz @ 10 min
1 oz. Saaz @ 1 min
Wyeast 3787 Trappist High gravity
1.088 OG @ 70% efficiency
1.016 FG
30.6 IBU
9 SRM
I plan to do a 75 min mash at around 148-150, 90 min boil, start fermentation at 68 and ramp up to 80 over the 1st week and to primary for 4 weeks and then add US-05 and bottle condition at 3 volumes CO2. I plan to bottle age for at least 2 months (lager at 45F after 3 weeks @ 70F for carbonation?).
I am looking for a balanced, lightly malty, semi-sweet big beer that is not to hot on the alcohol but is around 9-10% ABV.
13# Belgian Pilsner 2 row
2# Caravienne malt
.5# aromatic malt
3# table sugar inverted and very lightly caramelized added w/ 30 min left in boil
2 oz. EKG 6.3% @ 60min
1 oz. Saaz @ 10 min
1 oz. Saaz @ 1 min
Wyeast 3787 Trappist High gravity
1.088 OG @ 70% efficiency
1.016 FG
30.6 IBU
9 SRM
I plan to do a 75 min mash at around 148-150, 90 min boil, start fermentation at 68 and ramp up to 80 over the 1st week and to primary for 4 weeks and then add US-05 and bottle condition at 3 volumes CO2. I plan to bottle age for at least 2 months (lager at 45F after 3 weeks @ 70F for carbonation?).
I am looking for a balanced, lightly malty, semi-sweet big beer that is not to hot on the alcohol but is around 9-10% ABV.
