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Old 04-13-2013, 11:40 PM   #11
tankcrash
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Sep 2012
Kent, Wa
Posts: 66
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i followed this recipe to the T. Started with a Gravity of 057 The sample I took today finished out at.010, tastes great if not a little hoppy for my taste. I am very happy however since it is my first brew ever let alone all grain. Thank you all, for all the posts that gave me the confidence to go directly to all grain and to have the knowledge to get it right.



 
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Old 06-14-2013, 01:55 AM   #12
adamjab19
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Apr 2008
Berkley, MI
Posts: 490
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Good to see such a nice, simple grain bill with the candi syrups. I am going to try the D90 in my recipe. Also nice to see you had a decent tasting beer without all of the ramping up of temps. Will try to remember to report back.


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Old 07-11-2013, 04:25 AM   #13
tankcrash
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Sep 2012
Kent, Wa
Posts: 66
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I did this recipe and used some home made made candy sugar (burnt) I ended up having an extra gallon or running's. I took the extra gallon and used the dregs of a Orvel. It was a rocket fermentation at around 70-80 degrees in a spare bedroom, was 1.01 in less than a week and a half. I bottled to 3.0 volumes and put it in my beer storage closet for around a month. Just tested and even though this beer makes my 3rd homebrew ever, I am thinking of entering a contest I think this may be the best beer I have tasted. It was smooth and the mouth feel was amazing. I am sure the rest of it will speak to me every time I look into it to see what I want to add to the fridge.

 
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Old 01-31-2014, 12:13 AM   #14
Fett
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Sep 2013
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So my LHBS didn't have wlp 530 and I grabbed wlp550, also they don't carry Castle grains so I got Dingemans. Anyone know how it will turn out with the Wlp550?

 
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Old 01-31-2014, 12:31 AM   #15
hokieguy95
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Oct 2013
Bedford, Virginia
Posts: 123
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Quote:
Originally Posted by mattpavone View Post
I'll be doing this as well. IMHO Belgians recipes should be very simple, relying on the yeast and fermentation for flavour depth. I will be adding the Special B, and doing a decoction as well for a bit of flavour depth.
I agree. Simple is the best practice. This recipe is very nice. I just cracked open my recent Belgian I made and it is delightful. I must say that I think Special B is a very integral part of bringing out that Belgian fruit flavors. I would also recommend it as an addition to any Belgian dark ale.

 
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Old 01-31-2014, 04:39 AM   #16
mattpavone
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Nov 2010
Brantford, Ontario
Posts: 25

Quote:
Originally Posted by Fett View Post
So my LHBS didn't have wlp 530 and I grabbed wlp550, also they don't carry Castle grains so I got Dingemans. Anyone know how it will turn out with the Wlp550?

I made a Belgian Abby ale with 550 and it was great. Actually I was quite disappointed with the lack of character from my recent batch with 530, so I think you'll be ok here. 550 had more clove banana flavour.


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Old 01-31-2014, 03:14 PM   #17
Fett
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Sep 2013
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Quote:
Originally Posted by mattpavone View Post
I made a Belgian Abby ale with 550 and it was great. Actually I was quite disappointed with the lack of character from my recent batch with 530, so I think you'll be ok here. 550 had more clove banana flavour.


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Alright, thank you.
I was considering adding the 4oz Special B mentioned previously. Do you guys think this would work with the 550 as well? I've never used it before.

 
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Old 01-31-2014, 03:28 PM   #18
mattpavone
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Nov 2010
Brantford, Ontario
Posts: 25

Special b is great. It adds a lot of sweetness and raisin/fig flavor.
I used it and my dubble came out a bit too sweet, so use it sparingly.



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Old 02-01-2014, 02:33 PM   #19
Fett
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Sep 2013
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At what point do you add the candi syrup?

 
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Old 02-01-2014, 09:08 PM   #20
Fett
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Sep 2013
Posts: 26
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So I was playing with my water profile for the first time, and I must have made a mistake because my mash effeciency took a major dive. I can usually hit 80%, but only hit 63% this time. Og was 1.056. It'll still be (hopefully tasty) beer, but I'm slightly disappointed to be this low.



 
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