Looking for thoughts here, this is my first belgian style. Anywhere I could simplify it would be great, but I don't think this is complicated. Also interested in any glaring mistakes here, anything that would generally improve it, or just your thoughts and well wishes. For the record, this is modified from a recipe off Breiss's blog. Originally a dubbel recipe. I'll be sure to post back after finishing a glass.
Type: Ale
Style: Belgian Specialty Ale
Batch Size: 5 gallons
Recipe Type: All grain
Ingredients
12.5 lbs— Pilsen Malt
8 oz— Aromatic Malt
8 oz— Carapils Malt
1 lb—Sugar Cane—15 minute boil
1 Whirlfloc tablet—5 minute boil
1 oz—Saaz Hops (5% AA)—90 minute boil
1 oz—Saaz Hops (5% AA)—15 minute boil
1 vials—WLP510 Bastogne Belgian Ale Yeast—Primary Fermentation Starter
10.25 oz light DME for starters
Procedures
Create 1 liter starter on stirplate 24-48 hrs prior to 450 billion cells using 9 oz light DME, retain small sample and immediately reculture new 1 liter starter to 50 billion cells using 1.25 oz light DME for bottling, chill rest yeast when ready until bottling
Mash at 155-160ºF for 45 minutes. 20.25 qt at 166°
Sparge at 168°F (prepare at least 20qt of water), run until boil kettle is full
Boil 90 min
90 min: First hop addition (1 oz Saaz)
Heat cane sugar in saucepan, stirring constantly until liquid and slightly browned
Add cane sugar at 15 min prior to flameout
Add Whirlfloc tablet at 5 min prior to flameout
Cool to 72ºF
Oxygenate and pitch yeast
Fermentation
Primary Fermentation: 24-30 days at 65° F
Bottle with saved 50 billion cell starter, 4 oz table sugar for ~2.5 vol CO2
Fermentation Notes: Bottle condition and age for 1 month
Stats
Original Gravity: 1.072
Final Gravity: 1.016
ABV: 7.23%
IBU: 18.52
SRM 4.88
Type: Ale
Style: Belgian Specialty Ale
Batch Size: 5 gallons
Recipe Type: All grain
Ingredients
12.5 lbs— Pilsen Malt
8 oz— Aromatic Malt
8 oz— Carapils Malt
1 lb—Sugar Cane—15 minute boil
1 Whirlfloc tablet—5 minute boil
1 oz—Saaz Hops (5% AA)—90 minute boil
1 oz—Saaz Hops (5% AA)—15 minute boil
1 vials—WLP510 Bastogne Belgian Ale Yeast—Primary Fermentation Starter
10.25 oz light DME for starters
Procedures
Create 1 liter starter on stirplate 24-48 hrs prior to 450 billion cells using 9 oz light DME, retain small sample and immediately reculture new 1 liter starter to 50 billion cells using 1.25 oz light DME for bottling, chill rest yeast when ready until bottling
Mash at 155-160ºF for 45 minutes. 20.25 qt at 166°
Sparge at 168°F (prepare at least 20qt of water), run until boil kettle is full
Boil 90 min
90 min: First hop addition (1 oz Saaz)
Heat cane sugar in saucepan, stirring constantly until liquid and slightly browned
Add cane sugar at 15 min prior to flameout
Add Whirlfloc tablet at 5 min prior to flameout
Cool to 72ºF
Oxygenate and pitch yeast
Fermentation
Primary Fermentation: 24-30 days at 65° F
Bottle with saved 50 billion cell starter, 4 oz table sugar for ~2.5 vol CO2
Fermentation Notes: Bottle condition and age for 1 month
Stats
Original Gravity: 1.072
Final Gravity: 1.016
ABV: 7.23%
IBU: 18.52
SRM 4.88