Ok, I've got a Midwest Supplies Belgian Trippel I'm making today. I wanted to change it up a little and add some more hops and a little more gravity. Here's what I'm about to do:
Fermentables:
4lbs Munton's Plain Extra Light DME
3.3lbs Midwest Pilson Light LME
2lbs Belgian Candi Sugar
Then for the boil schedule I have:
1oz Styrian Golding - 60min
1/2oz Willamette - 30min
1/2oz Saaz - 20min
1/2oz Styrian Golding - 15min
1/2oz Cascade - 10min
Orange Peel - 5min
1/2oz Willamette - 5min
1/2oz Styrian Golding - 5 min
1/2oz Saaz - Flame Out
1/2oz Cascade - Flame Out
Belgian Candi sugar will be added around the 10 minute mark. I thought I had read about some Belgian brews adding the candi sugar after primary fermentation had settled down, to kick start the yeast again and add gravity, so I'm still debating about splitting up the sugar to 1lb in the boil and 1lb after ~5-7 days.
Either way I think this should come out pretty good. What do you guys think?
Fermentables:
4lbs Munton's Plain Extra Light DME
3.3lbs Midwest Pilson Light LME
2lbs Belgian Candi Sugar
Then for the boil schedule I have:
1oz Styrian Golding - 60min
1/2oz Willamette - 30min
1/2oz Saaz - 20min
1/2oz Styrian Golding - 15min
1/2oz Cascade - 10min
Orange Peel - 5min
1/2oz Willamette - 5min
1/2oz Styrian Golding - 5 min
1/2oz Saaz - Flame Out
1/2oz Cascade - Flame Out
Belgian Candi sugar will be added around the 10 minute mark. I thought I had read about some Belgian brews adding the candi sugar after primary fermentation had settled down, to kick start the yeast again and add gravity, so I'm still debating about splitting up the sugar to 1lb in the boil and 1lb after ~5-7 days.
Either way I think this should come out pretty good. What do you guys think?