I'm putting together a recipe for a Belgian strong dark with a bit of twist; a partial soured mash.
I know the MO isn't exactly the best choice for a base but its what I have so its what I'm using. I threw the Carapils in there for body and head retention, I'm not sure if it'll actually do anything.
Its the first time I've played with wyeast 3522, anyone have experiences with it?
I'm looking for a big complex beer with a bit of soured twang and notes of dark fruit.
Anyone have any comments/opinions on the below? Does it look good? Stupid?
Thanks!
Sour Abbey
----------
Style: Belgian Dark Strong Ale
Batch: 5.00 galAll Grain
Characteristics
---------------
Recipe Gravity: 1.088 OG
Recipe Bitterness: 20 IBU
Recipe Color: 25° SRM
Estimated FG: 1.022
Alcohol by Volume: 8.5%
Alcohol by Weight: 6.7%
Ingredients
-----------
Aromatic Malt (Belgian) 0.25 lb, Grain, Mashed
Candi Sugar, Amber (Belgian) 2.00 lb, Sugar, Other
CaraMunich 1.00 lb, Grain, Mashed
CaraPils 0.50 lb, Grain, Mashed
Chocolate Malt (US) 0.08 lb, Grain, Mashed
Maris Otter Malt 9.00 lb, Grain, Mashed
Soured Two-row (US) 2.00 lb, Grain, Mashed
Special "B" (Belgian) 0.50 lb, Grain, Mashed
Hallertauer (Germany) 0.50 oz, Pellet, 20 minutes
Hallertauer (Germany) 0.50 oz, Pellet, 5 minutes
Willamette 1.00 oz, Pellet, 60 minutes
Coriander Seed 0.50 TBS, Spice,
Wyeast 3522 - Belgian Ardennes1.00 unit, Yeast, Temperature Range: 65-76° F ( ABV 12%) High Flocculation
Single infusion mash for 60 min @ 150*
Primary @ 67* for 3 weeks
I know the MO isn't exactly the best choice for a base but its what I have so its what I'm using. I threw the Carapils in there for body and head retention, I'm not sure if it'll actually do anything.
Its the first time I've played with wyeast 3522, anyone have experiences with it?
I'm looking for a big complex beer with a bit of soured twang and notes of dark fruit.
Anyone have any comments/opinions on the below? Does it look good? Stupid?
Thanks!
Sour Abbey
----------
Style: Belgian Dark Strong Ale
Batch: 5.00 galAll Grain
Characteristics
---------------
Recipe Gravity: 1.088 OG
Recipe Bitterness: 20 IBU
Recipe Color: 25° SRM
Estimated FG: 1.022
Alcohol by Volume: 8.5%
Alcohol by Weight: 6.7%
Ingredients
-----------
Aromatic Malt (Belgian) 0.25 lb, Grain, Mashed
Candi Sugar, Amber (Belgian) 2.00 lb, Sugar, Other
CaraMunich 1.00 lb, Grain, Mashed
CaraPils 0.50 lb, Grain, Mashed
Chocolate Malt (US) 0.08 lb, Grain, Mashed
Maris Otter Malt 9.00 lb, Grain, Mashed
Soured Two-row (US) 2.00 lb, Grain, Mashed
Special "B" (Belgian) 0.50 lb, Grain, Mashed
Hallertauer (Germany) 0.50 oz, Pellet, 20 minutes
Hallertauer (Germany) 0.50 oz, Pellet, 5 minutes
Willamette 1.00 oz, Pellet, 60 minutes
Coriander Seed 0.50 TBS, Spice,
Wyeast 3522 - Belgian Ardennes1.00 unit, Yeast, Temperature Range: 65-76° F ( ABV 12%) High Flocculation
Single infusion mash for 60 min @ 150*
Primary @ 67* for 3 weeks