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Old 10-30-2011, 07:15 PM   #1
Sep 2009
North Dakota
Posts: 2,959
Liked 55 Times on 48 Posts

I was bored the other night and I cooked up 3.5 pounds of beautiful dark amber inverted candi sugar. I am thinking of ways to possibly use this up in a 10 gallon batch of beer. Right I away I knew I needed belgian yeast so I made up a starter of harvested chimay (WLP500?) yeast and now I am contemplating grain bill and hops. I made belgian IPA's in the past with all belgian style ingrediants and hops and now I am thinking I want to use Americah hops and go with a more tradition IRA grain bill but having the yeast be the "Belgian" part. Any help is greatly appreciated.

Belgian Style India Red Ale

18 pounds pale malt
1 pound C40
1 pound C60
1/4 pound pale chocolate
3 pounds amber candi sugar

Mash at 152
OG = 1.060 ish
FG - 1.010 ish
60 IBUish
Ferment at 62-64 degrees (too cold?)

I have the following hops available in 1 pound increments


I was thinking a big dose of galena to bitter it up and finish it with centennial and liberty....but I am always open to ideas and suggestions.

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