My grandmother passed last year and she had a few phrases that she'd repeat -- one of them was "That's Not Necessary"
My cousin, who is hosting thanksgiving, asked me to brew a beer for the party (if covid cooperates, that is) named "That's Not Necessary." Her only stipulations were that it's ridiculously high in alcohol but still drinkable, and has one other thing that is completely extra (read "not necessary).
I decided to brew a belgian tripel on my brewer's edge mash and boil. Here's the recipe:
6 gallons (5 in keg, 1 in bottles)
16lb Briess Pilsen -- Single infusion mash @148 for 75 mins
90min boil
4 lbs of table sugar (added w/10 mins left in boil)
1 oz orange peel w/10 min left in boil
1.5 oz styrian goldings @ 60
1,5 oz SG @ 30
1 oz @ flameout
Yeast blend of WLP 530 abbey ale and WLP 590 French Saison w/ starter
I also may substitute 1-2 pounds of Cara8 malt for the pilsner malt for color. not sure yet.
My question: I've seen brewing advice that says "Up to 20% of fermentables should be sugar" but also "no more than two pounds"
If I pitch this yeast with a healthy starter, would this recipe work? or will this much sugar in a 6 gallon batch make the beer too hot? Should I only use 2 pounds in the boil and add the rest gradually as fermentation progresses?
Any advice would be great. Thanks in advance!
My cousin, who is hosting thanksgiving, asked me to brew a beer for the party (if covid cooperates, that is) named "That's Not Necessary." Her only stipulations were that it's ridiculously high in alcohol but still drinkable, and has one other thing that is completely extra (read "not necessary).
I decided to brew a belgian tripel on my brewer's edge mash and boil. Here's the recipe:
6 gallons (5 in keg, 1 in bottles)
16lb Briess Pilsen -- Single infusion mash @148 for 75 mins
90min boil
4 lbs of table sugar (added w/10 mins left in boil)
1 oz orange peel w/10 min left in boil
1.5 oz styrian goldings @ 60
1,5 oz SG @ 30
1 oz @ flameout
Yeast blend of WLP 530 abbey ale and WLP 590 French Saison w/ starter
I also may substitute 1-2 pounds of Cara8 malt for the pilsner malt for color. not sure yet.
My question: I've seen brewing advice that says "Up to 20% of fermentables should be sugar" but also "no more than two pounds"
If I pitch this yeast with a healthy starter, would this recipe work? or will this much sugar in a 6 gallon batch make the beer too hot? Should I only use 2 pounds in the boil and add the rest gradually as fermentation progresses?
Any advice would be great. Thanks in advance!