BrewUnited
Active Member
Hello Everyone,
New to the forums but, not really to Homebrewing. Have been an extract brewer for about 3 years. Now I am making the switch into all grain. I'm onto about my 5th batch and after making a Belgian Wit, Couple of Double Chocolate Stouts, Boddingtons Clone and a Scottish Ale fashioned after St. Andrews Belhaven I have decided to work on my first monster brew. I have to say this is by far the best community of brewers I have found on the web.
I had the luck to spend almost 2 months in Gent and Brugge Belgium last year sampling the beer and had to make something inspired but, not exactly like Westerleven 12 which I brought back into the country. In the spirit of this site I would like some input on how this beer gets brewed tomorrow or Sunday. Below are the ingredients.
12 Pounds Belgian Pilsner
4 Pounds American Vienna
2 Pounds Pale
.5 Dingermans Biscuit
1 Dingermans Caramunich
.5 Special B
.25 American Chocolate
1 Pound Dark Candi Sugar (I know I wish the syrup was at my LHBS)
WLP500 Trappist Ale
2 Ounces of Saaz Pellets
2 Ounces of Hallertau Pellets
I have some ideas on what temp to mash at for the 1st and 2nd running and also which order and how long to use the hops but, what is everyone's thoughts. Recommendations etc...
Good to be here,
Andy
New to the forums but, not really to Homebrewing. Have been an extract brewer for about 3 years. Now I am making the switch into all grain. I'm onto about my 5th batch and after making a Belgian Wit, Couple of Double Chocolate Stouts, Boddingtons Clone and a Scottish Ale fashioned after St. Andrews Belhaven I have decided to work on my first monster brew. I have to say this is by far the best community of brewers I have found on the web.
I had the luck to spend almost 2 months in Gent and Brugge Belgium last year sampling the beer and had to make something inspired but, not exactly like Westerleven 12 which I brought back into the country. In the spirit of this site I would like some input on how this beer gets brewed tomorrow or Sunday. Below are the ingredients.
12 Pounds Belgian Pilsner
4 Pounds American Vienna
2 Pounds Pale
.5 Dingermans Biscuit
1 Dingermans Caramunich
.5 Special B
.25 American Chocolate
1 Pound Dark Candi Sugar (I know I wish the syrup was at my LHBS)
WLP500 Trappist Ale
2 Ounces of Saaz Pellets
2 Ounces of Hallertau Pellets
I have some ideas on what temp to mash at for the 1st and 2nd running and also which order and how long to use the hops but, what is everyone's thoughts. Recommendations etc...
Good to be here,
Andy