I'm planning on doing a Belgian Dark Strong soon and splitting the batch with a portion "clean" and the other using ECY20 Bug Country. I've posted the recipe for a 12 gallon batch below and would appreciate any suggestions you could give.
I've done my fair share of sour/funky blondes, saisons, and farmhouse ales, but this is my first dark sour. I'm trying to figure out how the Bug Country will play with the dark malts (ie trying to avoid something like low fg leading to drier finish and astringent or harsh flavor/aroma from dark malts).
Thanks!
1.074 OG
ECY20 Bug Country - ? FG
WLP545 Belgian Strong Ale - est 1.014 FG (7.9% ABV)
28 IBU
20 SRM
0.38 IBU/OG
Fermentables
Efficiency: 75.0 % Batch size: 12.0 gal
Fermentable Amount
Pilsen Light DME 9.0 lb 38 %
Corn Sugar 4.0 lb 17 %
Munich DME 3.0 lb 12 %
Wheat DME 3.0 lb 12 %
Caramunich II 1.0 lb 4 %
Castle Aromatic 1.0 lb 4 %
Special B. 1.0 lb 4 %
CandiSyrup D90 1.0 lb 4 %
Chocolate Malt 0.5 lb 2 %
Hops
Boil time: 60 min
Hop Amount Time
Northern Brewer 2.5 oz 60 min
Northern Brewer 0.5 oz 10 min
Styrian Golding 1.0 oz 0 min
Yeasts
Name Lab/Product
ECY Bug County
Wyeast 1762 Belgian Abbey II / WLP545 Belgian Strong Ale
Extras
Name Amount Time
Yeast Nutrient (Wyeast) 1.5 tsp 10.0 min Boil
I've done my fair share of sour/funky blondes, saisons, and farmhouse ales, but this is my first dark sour. I'm trying to figure out how the Bug Country will play with the dark malts (ie trying to avoid something like low fg leading to drier finish and astringent or harsh flavor/aroma from dark malts).
Thanks!
1.074 OG
ECY20 Bug Country - ? FG
WLP545 Belgian Strong Ale - est 1.014 FG (7.9% ABV)
28 IBU
20 SRM
0.38 IBU/OG
Fermentables
Efficiency: 75.0 % Batch size: 12.0 gal
Fermentable Amount
Pilsen Light DME 9.0 lb 38 %
Corn Sugar 4.0 lb 17 %
Munich DME 3.0 lb 12 %
Wheat DME 3.0 lb 12 %
Caramunich II 1.0 lb 4 %
Castle Aromatic 1.0 lb 4 %
Special B. 1.0 lb 4 %
CandiSyrup D90 1.0 lb 4 %
Chocolate Malt 0.5 lb 2 %
Hops
Boil time: 60 min
Hop Amount Time
Northern Brewer 2.5 oz 60 min
Northern Brewer 0.5 oz 10 min
Styrian Golding 1.0 oz 0 min
Yeasts
Name Lab/Product
ECY Bug County
Wyeast 1762 Belgian Abbey II / WLP545 Belgian Strong Ale
Extras
Name Amount Time
Yeast Nutrient (Wyeast) 1.5 tsp 10.0 min Boil