I'm going to create a Belgian-style strong dark ale. It's going to be at least a couple of weeks, so I would like some input. I don't care as much about the numbers and style guidelines as much as its taste (what it could potentially taste like). I used promash for calculating.
Pilsner malt - 10 lb - 64.6%
Caramelized sugar (homemade) - 2 lb - 12.9%
Wheat malt - 1.5 lb - 9.7%
Caramunich 40 - 1 lb - 6.5%
Biscuit malt - .66 lb - 4.3%
Special B - .33 lb - 2.1%
Hallertau hop pellets (4.3%AA) - 1.33 oz - 60 minutes
Crystal hop pellets (2.8%AA) - .5 oz - 15 minutes
wYeast 3787 - Trappist high gravity
SG - 1.094
SRM - 22.7
IBUs - 24.6
Mash at 148F
Start the primary with 64F and gradually increase the temperature to 71-72F
Primary for 2 weeks. Lager for a month and a half. Reyeast, prime and Bottle condition for 5 or 6 months.
Maybe put some oak chips in when I lager?
Pilsner malt - 10 lb - 64.6%
Caramelized sugar (homemade) - 2 lb - 12.9%
Wheat malt - 1.5 lb - 9.7%
Caramunich 40 - 1 lb - 6.5%
Biscuit malt - .66 lb - 4.3%
Special B - .33 lb - 2.1%
Hallertau hop pellets (4.3%AA) - 1.33 oz - 60 minutes
Crystal hop pellets (2.8%AA) - .5 oz - 15 minutes
wYeast 3787 - Trappist high gravity
SG - 1.094
SRM - 22.7
IBUs - 24.6
Mash at 148F
Start the primary with 64F and gradually increase the temperature to 71-72F
Primary for 2 weeks. Lager for a month and a half. Reyeast, prime and Bottle condition for 5 or 6 months.
Maybe put some oak chips in when I lager?