misterkidd
Well-Known Member
Hi all,
Here is my draft recipe for a strong Belgian-style Ale - I'd love some advice about how to proceed. I'm aiming for a clean dry beer, and trying to use British and British-origin ingredients (hence EK Goldings for Styrian Goldings for example) instead of continental European ones where possible. I don't have much facility to alter fermentation temperature but the temperature here is hovering around 20C (68F).
***
Batch size (post-boil) : 12 litres (3.1 US gallons)
Method : BIAB
Predicted mash efficiency : 70%
OG 1.082, FG 1.021
ABV : 7.9%
IBU : 34
SRM : 11
Maris Otter Pale Malt 4kg (8.8lb)
Carapils 0.3kg (0.66lb)
Munich Malt 0.15kg (0.33lb)
? Melanoidin Malt 0.05kg (0.1lb)
East Kent Golding 30g (1oz), 60 mins
Saaz 20g (0.5oz), 15 mins
? Irish Moss
Wyeast 3787
? Mash at 65C (150F) for 60 mins
***
All observations more than welcome, but I also have some specific questions :
1) I've put carapils in for head retention (never used it previously). Is that right, and is that the correct amount for that?
2) Are the Munich and Melanoidin right for this recipe? I've got some left over from a failed batch of Revvy's Leffe Clone (it was my first go at all-grain) and I don't want them to go to waste...
3) I'm aiming to improve clarity with some Irish Moss. Is that appropriate, and if so what kind of quantity?
4) I've consciously substituted the traditional pilsner malt for a Maris Otter which is produced locally. Is that ok, or is it totally crazy? I'm not aiming for something precisely to style but of course I do want a nice beer.
5) I know lots of strong Belgian ales call for some sugar near the end of the boil. Does anyone know what the effect of this would be, perhaps reducing the grain bill to aim at a similar ABV?
6) The FG seems quite high? Is it ok, and what effect does a high FG have? If it's not ok, how would I reduce it?
Any feedback would be greatly appreciated... Thanks in advance!
Here is my draft recipe for a strong Belgian-style Ale - I'd love some advice about how to proceed. I'm aiming for a clean dry beer, and trying to use British and British-origin ingredients (hence EK Goldings for Styrian Goldings for example) instead of continental European ones where possible. I don't have much facility to alter fermentation temperature but the temperature here is hovering around 20C (68F).
***
Batch size (post-boil) : 12 litres (3.1 US gallons)
Method : BIAB
Predicted mash efficiency : 70%
OG 1.082, FG 1.021
ABV : 7.9%
IBU : 34
SRM : 11
Maris Otter Pale Malt 4kg (8.8lb)
Carapils 0.3kg (0.66lb)
Munich Malt 0.15kg (0.33lb)
? Melanoidin Malt 0.05kg (0.1lb)
East Kent Golding 30g (1oz), 60 mins
Saaz 20g (0.5oz), 15 mins
? Irish Moss
Wyeast 3787
? Mash at 65C (150F) for 60 mins
***
All observations more than welcome, but I also have some specific questions :
1) I've put carapils in for head retention (never used it previously). Is that right, and is that the correct amount for that?
2) Are the Munich and Melanoidin right for this recipe? I've got some left over from a failed batch of Revvy's Leffe Clone (it was my first go at all-grain) and I don't want them to go to waste...
3) I'm aiming to improve clarity with some Irish Moss. Is that appropriate, and if so what kind of quantity?
4) I've consciously substituted the traditional pilsner malt for a Maris Otter which is produced locally. Is that ok, or is it totally crazy? I'm not aiming for something precisely to style but of course I do want a nice beer.
5) I know lots of strong Belgian ales call for some sugar near the end of the boil. Does anyone know what the effect of this would be, perhaps reducing the grain bill to aim at a similar ABV?
6) The FG seems quite high? Is it ok, and what effect does a high FG have? If it's not ok, how would I reduce it?
Any feedback would be greatly appreciated... Thanks in advance!