Mister-Kingdom
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Planing on brewing up my first mini mash Belgian beer soon. Looking for some advice on my recipe.
50.5% - 3 lbs Belgian Pilsner Malt (Grain)
22.9% - 6.6 lbs (2 Cans of Munton's Light LME)
7.60% - 1 lb light DME
3.80% - 8 oz Flaked Wheat
15.3% - 2 lbs Belgian Candi Sugar ( I will be adding this towards end of primary fermentation to avoid over stressing yeast.)
Boil 60 mins 1.5 oz Styrian Goldings
Boil 5 mins 0.5 oz Czech Saaz
Boil 5 mins 1.0 oz Dried Ginger root
Boil 5 mins 1.0 oz Dried Bitter Orange peel
Yeast: WLP550 or WLP566?
Brewers Friend Calculates this to: OG of 1.081, FG 1.016, Abv 8.50 IBU 21. at 80% Attenuation.
I am aiming for something similar to Ommegang's Hennepin, They call it a Saison yet they use Abbey yeast. I also know they use Coriander and Grains of Paradise but I'm not sure how much of them to use.
Any help/Critiquing would be greatly appreciated.
50.5% - 3 lbs Belgian Pilsner Malt (Grain)
22.9% - 6.6 lbs (2 Cans of Munton's Light LME)
7.60% - 1 lb light DME
3.80% - 8 oz Flaked Wheat
15.3% - 2 lbs Belgian Candi Sugar ( I will be adding this towards end of primary fermentation to avoid over stressing yeast.)
Boil 60 mins 1.5 oz Styrian Goldings
Boil 5 mins 0.5 oz Czech Saaz
Boil 5 mins 1.0 oz Dried Ginger root
Boil 5 mins 1.0 oz Dried Bitter Orange peel
Yeast: WLP550 or WLP566?
Brewers Friend Calculates this to: OG of 1.081, FG 1.016, Abv 8.50 IBU 21. at 80% Attenuation.
I am aiming for something similar to Ommegang's Hennepin, They call it a Saison yet they use Abbey yeast. I also know they use Coriander and Grains of Paradise but I'm not sure how much of them to use.
Any help/Critiquing would be greatly appreciated.