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Wow, thanks for the input everyone, much appreciated. Madscientist in particular. After some consideration I've decided to dial back the wine addition to probably 2 lbs instead of four and I think I will probably ferment with a neutral american yeast to let other the ingredient flavor profiles...

Hey everyone, I'd appreciate some input on this recipe I've been developing. Since having a few Dogfish Head brews, (Midas Touch and Sixty-One in particular), I've been inspired to create my own hybrid. In this case, I wanted to base the style off of a dark Belgian ale, like a dubble or quad...

So I brewed this recipe up on Saturday, April 25th. 16 lbs American 2 row 5 lbs Maris Otter 1 lb Victory 1lb Vienna .5 lb Aromatic .5 Chocolate Rye Yeast was Wyeast's Scottish Ale 1728. I don't have my notes on me currently but the hops were about 5 oz of a mixed combo additions...

Well, not sure if anyone will read this here given the time that has passed but I've tasted my beer. Poured a nice black with dark brown highlights, 1.5 finger head. Smells like bubblegum and citra hops with some rye hanging on the end, though I've had a cold so my sense of smell is a little off...

Good to know. I think it fermented mostly at a solid 67-68* for two weeks, then I upped it to 70-72 for the final week, so that might be why I had the esters in there. I also pitched my starter at an initial high-80's temp due to frustration with the cooling time (no chiller yet, I'm working on...

When I sampled it I definitely got some funk on the tail-end of the taste. I don't have much experience with tasting belgian/french style beers though so I shrugged it off as an off-flavor at the time. I would agree though that I noticed almost no pepper flavors either, maybe the spicy rye...

Yes, it is *technically* a saison, with some tweaks. I had malted rye make up 15% of the bill with enough carafa 3 special to turn it a ruby-brown, and used a combination of Citra, Simcoe, Cascade, Sorachi, Nelson, and Centennial hops. Quite hoppy but it smelled like God farted in my basement...

Thanks for the replies people. I've calmed down a little now. I turned off/removed the heater from the equation and am now just gonna be patient, maybe wait an extra week for clean-up. I *do* plan on trying one at the 10-day mark just to see if any carbing actually took place and if any nasty...

Sooooo, I may have made a serious error here. I successfully brewed my first all-grain batch with Wyeast 3711 almost 4 weeks ago. I bottled it on the 3-week mark because fermentation seemed to have stopped and my hydrometer reading was around 1.005. (I mashed at 153 F so I took a leap of faith...

Thanks, I think I'll switch to 3522 then, scale down the base malt to about 4-5 lbs each and remove the crystal.

Thanks for the input. Is there perhaps a nice Saison/Belgian strain I could use that would be less inclined towards attenuation?

Hey everybody, As the title says I'm currently in the planning stages of a Belgian Black DIPA recipe that I'd really appreciate some experience input with. (For the record, I've never done an all-grain batch before, though I'm pretty confident in knowledge of the process, etc.) My recipe is as...