Looking for a little help making my first big belgian beer. I like Unibroue stuff and, living in montreal, i've tried them all. My favorite is called trois pistoles and its basically a belgian dark with some fruitiness (I think from the yeast), and an interesting malt taste. I'm still not good enough with all the different malts to pick it out. It's not roasty though, I think a bit of biscuit and not too strong.
Anyways, I found this clone online and was hoping for some input. I know they don't all work (like the one I found that called for 8lbs of laaglander DME which is only supposedly somewhat fermentable).
Bottled: 3.5 oz. cane sugar
IBU predicted: 32.2
ABV predicted: 9.9%
Style: Belgian Dark Strong Ale
Compliance w/ style: 99% (9% ABV is max for style)
Gravity post-boil: 1.094 @ 75 °
Gravity pre-secondary: 1.020 @ 70 °
Gravity at bottling: 1.018 @ 60 °
Yield: 53 bottles
18 lbs. Belgian Pils
0.75 lbs. Belgian Aromatic
0.75 lbs. Belgian Biscuit
0.5 lbs. Belgian Caramunich
0.25 lbs. Belgian Special B
0.125 lbs. Belgian Chocolate Malt
0.5 lbs. Belgian Cara-Pils
1.5 lbs. Candi Sugar Clear
1.0 oz. Willamette (Whole, 4.5 %AA) boiled 60 min.
0.25 oz. Mt. Hood (Whole, 4.5 %AA) boiled 45 min.
0.25 oz. Willamette (Whole, 4.5 %AA) boiled 30 min.
0.33 oz. Mt. Hood (Whole, 4.5 %AA) boiled 15 min.
0.33 oz. Willamette (Whole, 4.5 %AA) boiled 15 min.
0.5 oz. Mt. Hood (Whole, 4.5 %AA) boiled 1 min.
0.5 oz. Willamette (Whole, 4.5 %AA) boiled 1 min.
Yeast :White Labs WLP500 Trappist Ale
I have done a few all grain batches with mixed results. My efficiencies are all over the place but am willing to get what I get. Any advice for big beers? I was thinking a 4L starter although I'm not sure if I would need a yeast nutrient also? I guess I'll mash low at maybe 64C for 90mins.