So, I put this recipe for a Belgian Dark Strong together this morning, and I am sparging as we speak. I am still planning to add some invert sugar and some homeade amber Belgian Candy Sugar during the boil. Give me some critique, please.
Obviously, I can't alter the grain bill at this point, but I would love some advice on the amount of invert and candy sugar I am adding. I am still working on a hop schedule, but I am looking at some Galena or Northern Brewers for bittering along with some Mt. Hood and Saaz or Tettnang for flavor (will probably stay away from aroma hops on this one).
Here is the recipe:
8.5 lbs. Pale Malt
2 lbs. Pilsner Malt
.5 lbs. CaraPils
.5 lbs. Aromatic malt
.25 lbs. Special B Malt
.25 lbs. Special Roast
.25 lbs. Biscuit
.25 lbs. Cara-Vienne
1.75 lbs. Invert Sugar
1.00 lbs. Amber Candy Sugar
Obviously, I can't alter the grain bill at this point, but I would love some advice on the amount of invert and candy sugar I am adding. I am still working on a hop schedule, but I am looking at some Galena or Northern Brewers for bittering along with some Mt. Hood and Saaz or Tettnang for flavor (will probably stay away from aroma hops on this one).
Here is the recipe:
8.5 lbs. Pale Malt
2 lbs. Pilsner Malt
.5 lbs. CaraPils
.5 lbs. Aromatic malt
.25 lbs. Special B Malt
.25 lbs. Special Roast
.25 lbs. Biscuit
.25 lbs. Cara-Vienne
1.75 lbs. Invert Sugar
1.00 lbs. Amber Candy Sugar