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Old 04-13-2009, 08:25 PM   #11
syd138
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Oct 2008
Chicago, IL
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I think this is going to be the next beer I'll brew. Im a big fan of Belgian Darks.


ohiobrewtus- is this anything like Unibroue- Chambly Noire?

 
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Old 04-14-2009, 03:11 AM   #12
ohiobrewtus
 
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Quote:
Originally Posted by syd138 View Post
I think this is going to be the next beer I'll brew. Im a big fan of Belgian Darks.


ohiobrewtus- is this anything like Unibroue- Chambly Noire?
I've never had the beer you're askign me about, but it's a damn fine beer in its own right.
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Old 12-28-2011, 07:49 PM   #13
jvcjbl
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Jan 2011
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Thinking about brewing this. What grain would you recommend increasing to eliminate the need for the step mash? I was thinking about upping the Pilsner 2-Row to 7lbs and the Vienna Malt to 6lbs... input?
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Old 12-28-2011, 08:36 PM   #15
jvcjbl
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I plugged the recipe into BS and it comes up a little low on OG. it shoes 1.077OG and color at 17.3. What was the point of adding those ingredients at drop of krausen?
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Old 12-28-2011, 08:44 PM   #16
ohiobrewtus
 
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I'm not sure. I could have made some adjustments on the fly, or had some settings (SRM, etc) incorrect in the version of Beersmith that I was running at the time. I If you want to bump them up, I would recommend increasing the base grain slightly.

As for the addition I made:

Quote:
To clarify, I had to add a step addition a couple of days into fermentation because I got some pils with a SG of about 1.015 (I ran 2 tests to verify this). Thankfully I took a gravity reading and saw how far off it was and was able to step it up.
I've made this beer a few times since I posted the recipe, utilizing the original recipe with a few tweaks here and there, and a single infusion mash at 154/155 and been pleased with the results..
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Old 12-28-2011, 08:53 PM   #17
jvcjbl
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Think I am going to run this as is. This was factoring a efficiency of 70% (on my part). I will do a 155'F mash and see how that turns out. Thanks.
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Old 04-04-2012, 08:27 PM   #18
Casey
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Sep 2010
L.A., California
Posts: 10

I'd really like to try this but it will be my first time step mashing and I dont fully understand the discription:

Double Infusion, Medium Body
Step Time Name Description Step Temp
45 min Protein Rest Add 3.38 gal of water at 132.1 F 122.0 F
35 min Saccrification Add 3.00 gal of water at 197.3 F 154.0 F
10 min Mash Out Add 2.63 gal of water at 205.6 F 168.0 F

First of all, are you still adding the normal amount of strike water at the beginning of the mash (1 liter per pound of grain)? And what are the temp ranges on each line (132.1F 122.0F)? I finally have a system that will allow me to step mash but I haven't done it yet. I would definitely appreciate any guidance.

Thanks!

 
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Old 02-13-2014, 05:23 AM   #19
Three3Beer
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May 2012
Silver Spring, Maryland
Posts: 25

Any advice for fermenting a Belgian dark ale?

I'm about to make an ale mostly based on a 'Brewing Classic Styles' recipe (pp. 244-246) and plan to ferment beginning at 68 deg. and slowly raising to 72 deg.

Do you condition at all in secondary? Another BDSA recipe I looked at conditioned in the secondary for 5 weeks at 75 deg before bottling.

I was also going to add 1# of Dark Belgian Candi Syrup during high krausen to give the yeast a chance to conver the more complex sugars first. Have you ever used syrup?

Thanks in advance!!

 
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Old 05-02-2014, 04:39 PM   #20
Almfamily
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Nov 2013
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Brewing this one right now - thanks for the recipe!

 
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