Help with strong dark Belgian partial
Having got myself a bigger pot (15 litres) and had a bit of help with BIAB partial-mashing from these forums I've decided to give a strong dark Belgian a go as my first partial mash.
I'm a big fan of Quads, Belgian scotch ales such as McChouffe and other dark beers and am looking to go somewhat in this direction (De Struise Pannepot looks interesting too). I'm not looking to do a clone, just something malty and Belgian-y.
The plan I'm formulating involves mashing some Belgian pale malt with some Special B, maybe some wheat, in the 15 litre pot. I understand the ratio for grain to water is roughly 1:3. I'll put as much grain in here as possible.
I also have a 9 litre pot I will fill with mash-temp. water to tea-bag (sparge) the grain-bag into.
I will then do my boil adding hops and adjuncts and DME as normal and combine these two pots in the fermenter.
With my very limited setup how much grain and DME should I use to get a good strong beer (anything approaching 10% is ideal)?
I will probably add some brown sugar and maybe some honey also, some coriander and orange peel. I was also considering caramelised raisins and I have seen small amounts of apple juice being added to recipes as well which I might try.
Hops-wise - something noble, just for bittering, maybe a touch near the end of the boil too.
Yeast - the key to a good Belgian. I've been thinking about this and reckon I'll go with a dried yeast. T-58 sounds interesting (used in Pannepot, well, De Struise house-strain is topped up with T-58) as it's peppery and spicy but I'm concerned that it does not ferment very low. Either that or S-33?
There will be no temp. control, I'm just going to leave it somewhere relatively warm-ish and let it do it's thing.
Any thoughts/help would be great. Thanks!