EinGutesBier
Well-Known Member
Okay, here's my tentative recipe, folks:
6 gallon batch:
10 lbs. Belgian Pilsner Malt
1 lbs. Biscuit Malt
1 lbs. Caramunich Malt
1 lbs. Special Roast Malt
.5 lbs. Special B Malt
.5 lbs Chocolate Wheat Malt
3 oz. German Smoked Malt
3 lbs. Amber Belgian Candi Syrup/Sugar
.5 oz. Glacier at 90 minutes
.5 oz. Glacier at 60 minutes
.5 oz Syrian Goldings at 30 minutes
.5 oz. Styrian Goldings at 15 minutes
? .oz at FO?
Wyeast Trappist High Gravity Yeast
So there you have it. I'm thinking of fortifying the grain bill with 4-8 oz. of 90L Crystal Malt. I think that my 120L would be a bit too much. Can any of you tell me if I have too much German Smoked malt in the grainbill? Also, I have up to a full pound of Special B that I can use if needed, but I was afraid that'd take the SRM too far. I pretty much have leeway with just about anything on the list that's listed at less than a pound. I'm hoping for something deep and raisiny, hopefully a little phenolic with a hint of smokiness (hence the smoked malt...though I do have peated malt too) but ultimately that's palatable and drinkable.
Since I'm using pilsner malt, I want to do a nice 90 minute boil, so if I have to change things up with my hop schedule is fine...but it's at 25 IBUs as it is. Not sure if I should put in some Hallertauer in place of the first Styrian Golding addition and then use half of the SG addition for 15 minutes and the rest at flame out.
Any suggestions are greatly appreciated, folks, since this is the one I'm doing for my fiancee's company's picnic. It's gotta be ready by the 26th of June...close, baby! :rockin:
6 gallon batch:
10 lbs. Belgian Pilsner Malt
1 lbs. Biscuit Malt
1 lbs. Caramunich Malt
1 lbs. Special Roast Malt
.5 lbs. Special B Malt
.5 lbs Chocolate Wheat Malt
3 oz. German Smoked Malt
3 lbs. Amber Belgian Candi Syrup/Sugar
.5 oz. Glacier at 90 minutes
.5 oz. Glacier at 60 minutes
.5 oz Syrian Goldings at 30 minutes
.5 oz. Styrian Goldings at 15 minutes
? .oz at FO?
Wyeast Trappist High Gravity Yeast
So there you have it. I'm thinking of fortifying the grain bill with 4-8 oz. of 90L Crystal Malt. I think that my 120L would be a bit too much. Can any of you tell me if I have too much German Smoked malt in the grainbill? Also, I have up to a full pound of Special B that I can use if needed, but I was afraid that'd take the SRM too far. I pretty much have leeway with just about anything on the list that's listed at less than a pound. I'm hoping for something deep and raisiny, hopefully a little phenolic with a hint of smokiness (hence the smoked malt...though I do have peated malt too) but ultimately that's palatable and drinkable.
Since I'm using pilsner malt, I want to do a nice 90 minute boil, so if I have to change things up with my hop schedule is fine...but it's at 25 IBUs as it is. Not sure if I should put in some Hallertauer in place of the first Styrian Golding addition and then use half of the SG addition for 15 minutes and the rest at flame out.
Any suggestions are greatly appreciated, folks, since this is the one I'm doing for my fiancee's company's picnic. It's gotta be ready by the 26th of June...close, baby! :rockin: