So, I've got my 1st batch (Irish Red Extract kit) in bottles to be consumed in a few weeks.
My 2nd Batch (Belgian Dubbel from The Jamil Show-Can You Brew It) is in the carboy right now. This was my first AG brew and everything was very smooth.
The next thing I would like to get going is a Belgian Strong Dark/Quadrupel, in the 9-10.5% range.
Has anyone brewed the recipe given on the show (all grain)? I am really nervous about a BSDA coming out overly Sweet and cloying, which to me ruins the beer. 4% Sugar also seems on the low end of where the Trappists are brewing. (I've read Brew Like a Monk cover to cover)
I input the recipe into Hopville, and got a few variances from the show, notably the color being darker than the 20SRM mentioned.
He also mentioned mashing at 153 - how much would lowering the mash to 150 or so change the ferment-ability/Final Gravity? When I look at the commercial examples I really like Chimay Blue, St Bernadus 12, Rochefort 10 - these are all fairly dry in the 1.010 range FG - where Jamil's recipe finishes at 1.024.
I also have .5 Oz Tettanang Hops leftover (re-vacuum sealed and put in freezer) from my Dubbel - Could I buy a 2oz pack of Hallartau and add the Tettenang to make up the total 2 1/2 oz? I believe these hops are fairly similar. And it is only a 60min Bittering addition.
Any other tips for the BSDA? Beers like this are the reason I wanted to start brewing. Big, Expensive, and damn delicious. If I can make this for $1/12 oz bottle, I will be a happy man.
With the Blowoff the Dubbel did, I am not sure what to expect with the BSDA.