A BIG Belgian Reitterated Mash

[granttheking98]

Hi guys,

Just planning a massive experimental brew (well experimental is loose term but hey it's crazy for me).

I'm planning on brewing a BIG High gravity belgian. Something around the 8-9% ABV mark - using a reitterated mash.

I've only got a 20L cooler that is use to mash in so it has limited space for grain and water. I don't have the luxury of a large cooler for mashing the total grain bill in, plus I don't want to do a super long boil!

Here is my plan (i would like your feedback on it).

First Mash

3kg Pilsener
500g Munich
250g CaraMunich
250g Abbey
100g Special B
Total 4.1k grain bill

Mash @ 66C with 13L water for 30 mins - stir every 5 mins.

First runnings rescirculate a couple times, then into Kettle.

Sparge x 2 to get around 21L of wort in kettle.
Just make sure grain bed fully rinsed.

Check OG to see effeciency of mash.
70% efficiency is 1.042
60% efficiency is 1.036
50% efficiency is 1.027

Toss grains and get mash tun ready for 2nd batch of grain.

Second Mash

3kg Pilsener
500g Munich
250g CaraMunich
250g Abbey

Ensure Wort temp is around 70C
Fill Mash tun with around 13L of wort
Mash in grains
Let it sit for 90 mins.
First runnings let recirculate a couple times.
Check OG on first runnings.
Sparge with wort as well until grains fully rinsed (2 to 3 sparges)
Check OG of overall boil volume in kettle.

Add around 400g belgian candi sugar in last 10 mins of boil - check gravity at that point first.

Bring to rolling boil - add 40g Czech Saaz Hops - boil for 60 mins.
Add Spices, Coriander, Orange Peel etc at 10 mins.

 

[granttheking98]

Haven't thought about yeast - Maybe Mangrove Jacks Belgian Ale - works up to 14% ABV!

Otherwise was thinking the Mangrove Jacks Bavarian Wheat yeast - used that in a belgian golden and it was amazing!