Okay folks, be gentle...here's my first post; and it has to be a question. (Great, right?) If this is in the wrong section, please let me know.
I want to brew a strong (around 9%) Holiday beer and have been doing small all-grain batches for a short while (last 4 or so), but I've never done anything as strong as the one I've got here. It's based on a St. Arnold clone recipe I found and have adjusted to, I hope, be similar to what I see SteamWorks Blitzen to be. It is a Belgian Tripel and I'm just not sure here. I've heard that high gravity beers can get stuck and this is the first time I'll use Candi sugar in my recipe. So, below is the grain bill; does this sound right? Any suggested warnings or changes?
7# 12 oz Pilsner (Bel)
8.5 oz Caravienne
6.5 oz Munich
3.5 oz Caramunich
3.5 oz Special B
4.0 oz Candi Sugar - Clear
.57 oz Sterling Hops (30 min)
.25 oz Fuggles (at flameout)
Wyeast #1388 (Belgian Strong Ale yeast)
I want to brew a strong (around 9%) Holiday beer and have been doing small all-grain batches for a short while (last 4 or so), but I've never done anything as strong as the one I've got here. It's based on a St. Arnold clone recipe I found and have adjusted to, I hope, be similar to what I see SteamWorks Blitzen to be. It is a Belgian Tripel and I'm just not sure here. I've heard that high gravity beers can get stuck and this is the first time I'll use Candi sugar in my recipe. So, below is the grain bill; does this sound right? Any suggested warnings or changes?
7# 12 oz Pilsner (Bel)
8.5 oz Caravienne
6.5 oz Munich
3.5 oz Caramunich
3.5 oz Special B
4.0 oz Candi Sugar - Clear
.57 oz Sterling Hops (30 min)
.25 oz Fuggles (at flameout)
Wyeast #1388 (Belgian Strong Ale yeast)