Greetings All, I am currently smoothing out the details regarding an all-grain quad I plan on brewing in a few months when I can allocate the resources to do so (read: I'm broke as hell). Everything as far as hops, fermentation schedule, mash schedule is open for debate/suggestion.
The mix of candi syrups and crystal malts was for a more complex dark fruit profile. First, I halved the listed srm for the syrups (180 is 90 and 90 is 45) as people say they arent accurate. Is that appropriate?
My main concern: using only 2 lbs of D-180 will not lend enough roasty (dark chocolate & coffee) flavors and the specialty grains will not compensate. I am considering switching some or all of the crystal malts for a small amount of roasted grain (chocolate maybe) . I didnt want to just use all d-180 as it would make the beer too much like clones for westy 12 & rochefort 10. Not that it would be bad, I would just like it to be a little different.
Also, do you think there is enough sugar? I have amylase enzyme (and salivary amylase for good luck) on hand as well. I intended on using it during the mash to help attenuation. Is this necessary?
batch size (gal) 6
Yeast - Unibroue (Wyeast 3864) its what I have on hand
Anticipated attenuation - 85%
OG 1.0961
FG 1.0144
ABV 10.70
IBUS 25.829
SRM 29.316
malt type lb % grain bill
belgian pils base 13 62.908
munich base 3 14.517
d-180 sugar 2 9.678
d-90 sugar 1 4.839
carawheat crystal 0.625 3.223
special b crystal 0.375 1.611
hops oz time purpose %aa AAU IBU
brewers gold 0.5 60 Bittering 10.4 5.2 10.77
hallertau 0.5 30 flavor 5.4 2.7 4.30
Protein rest @ 125F for 20 min
Saccharification rest @ 147F for 90 min via decoction
Mash out @ 170F for 10 min via decoction
Pitch @ 64F
Hold for 2 days, free rise to 70 ~ a degree/day
Bob's your uncle
The mix of candi syrups and crystal malts was for a more complex dark fruit profile. First, I halved the listed srm for the syrups (180 is 90 and 90 is 45) as people say they arent accurate. Is that appropriate?
My main concern: using only 2 lbs of D-180 will not lend enough roasty (dark chocolate & coffee) flavors and the specialty grains will not compensate. I am considering switching some or all of the crystal malts for a small amount of roasted grain (chocolate maybe) . I didnt want to just use all d-180 as it would make the beer too much like clones for westy 12 & rochefort 10. Not that it would be bad, I would just like it to be a little different.
Also, do you think there is enough sugar? I have amylase enzyme (and salivary amylase for good luck) on hand as well. I intended on using it during the mash to help attenuation. Is this necessary?
batch size (gal) 6
Yeast - Unibroue (Wyeast 3864) its what I have on hand
Anticipated attenuation - 85%
OG 1.0961
FG 1.0144
ABV 10.70
IBUS 25.829
SRM 29.316
malt type lb % grain bill
belgian pils base 13 62.908
munich base 3 14.517
d-180 sugar 2 9.678
d-90 sugar 1 4.839
carawheat crystal 0.625 3.223
special b crystal 0.375 1.611
hops oz time purpose %aa AAU IBU
brewers gold 0.5 60 Bittering 10.4 5.2 10.77
hallertau 0.5 30 flavor 5.4 2.7 4.30
Protein rest @ 125F for 20 min
Saccharification rest @ 147F for 90 min via decoction
Mash out @ 170F for 10 min via decoction
Pitch @ 64F
Hold for 2 days, free rise to 70 ~ a degree/day
Bob's your uncle