Looking to get some opinions on this recipe I will try out for a Belgian Dark
7 gallon batch
12 lbs Belgian Pilsner
2 lbs Vienna
5 lbs Abbey Malt
3 lbs Dark Munich
1 lbs Flaked Oats
1 lbs Crystal 60
12 oz Special B
2 lbs Candi Syrup (D-180)
1 lbs Candi Syrup (D-240)
1oz Northern Brewer @ 60 mins (20 IBU)
1oz Hallertauer Mulittelfrueh @ 30 mins (6 IBU)
1oz Styrian Goldings @ 10 mins (3 IBU)
White Labs Wlp500 (Will pitch at 65f and let free rise to around 72f. Looking for something a bit fruity)
90 mins mash @ 150F (BIAB)
90 mins boil
Est. OG 1.107
Est. FG 1.015
12.5%
29 IBU
After the mash I will remove 1 gallon and boil down about to a syrup and re-add to boil.
Using some Northern Brewer because I had some leftover in the freezer.
Will use some RO water. Any good water profile tips?
7 gallon batch
12 lbs Belgian Pilsner
2 lbs Vienna
5 lbs Abbey Malt
3 lbs Dark Munich
1 lbs Flaked Oats
1 lbs Crystal 60
12 oz Special B
2 lbs Candi Syrup (D-180)
1 lbs Candi Syrup (D-240)
1oz Northern Brewer @ 60 mins (20 IBU)
1oz Hallertauer Mulittelfrueh @ 30 mins (6 IBU)
1oz Styrian Goldings @ 10 mins (3 IBU)
White Labs Wlp500 (Will pitch at 65f and let free rise to around 72f. Looking for something a bit fruity)
90 mins mash @ 150F (BIAB)
90 mins boil
Est. OG 1.107
Est. FG 1.015
12.5%
29 IBU
After the mash I will remove 1 gallon and boil down about to a syrup and re-add to boil.
Using some Northern Brewer because I had some leftover in the freezer.
Will use some RO water. Any good water profile tips?