PseudoChef
Well-Known Member
For this project I am shooting for a sessionable Belgian-style medium-dark ale. I want it full of dark fruit: plums and cherries. Half will be soured, so I'm looking on information about this as well. I have chosen the Sour Mix because I want the tart sour produced by the lacto, but also the Brett character. Should I add at the beginning or when the O.G. dips a little?
Hops are because that's all the store had.
I'm wanting feedback on the specialty grains as well, as I've never used the Cara's. Too much? I want a solid malty backbone. Sessionable in terms of abv%, but I still want a little "chew" to the beer.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: C'uetome
Brewer: Kyle
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 9.00 gal
Boil Size: 11.40 gal
Estimated OG: 1.058 SG
Estimated Color: 23.2 SRM
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 66.67 %
3.00 lb Caramunich Malt (56.0 SRM) Grain 13.79 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 6.90 %
0.75 lb Special B Malt (180.0 SRM) Grain 3.45 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.30 %
1.00 oz Saaz [6.00 %] (60 min) Hops 11.8 IBU
0.75 oz Mt. Hood [6.00 %] (60 min) Hops 8.0 IBU
0.50 oz Mt. Hood [6.00 %] (10 min) Hops 1.9 IBU
1.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 6.90 %
1 Pkgs Trappist Ale (White Labs #WLP500) [StarterYeast-Ale
Mash Schedule: Decoction Mash, Single
Total Grain Weight: 20.25 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 10.13 gal of water at 126.6 F 122.0 F
45 min Saccharification Decoct 4.29 gal of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Notes:
------
4.5 gallons regular fermentation, 4.5 gallons will have WL655 Sour Mix added at 1.020?
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Hops are because that's all the store had.
I'm wanting feedback on the specialty grains as well, as I've never used the Cara's. Too much? I want a solid malty backbone. Sessionable in terms of abv%, but I still want a little "chew" to the beer.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: C'uetome
Brewer: Kyle
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 9.00 gal
Boil Size: 11.40 gal
Estimated OG: 1.058 SG
Estimated Color: 23.2 SRM
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 66.67 %
3.00 lb Caramunich Malt (56.0 SRM) Grain 13.79 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 6.90 %
0.75 lb Special B Malt (180.0 SRM) Grain 3.45 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.30 %
1.00 oz Saaz [6.00 %] (60 min) Hops 11.8 IBU
0.75 oz Mt. Hood [6.00 %] (60 min) Hops 8.0 IBU
0.50 oz Mt. Hood [6.00 %] (10 min) Hops 1.9 IBU
1.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 6.90 %
1 Pkgs Trappist Ale (White Labs #WLP500) [StarterYeast-Ale
Mash Schedule: Decoction Mash, Single
Total Grain Weight: 20.25 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 10.13 gal of water at 126.6 F 122.0 F
45 min Saccharification Decoct 4.29 gal of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Notes:
------
4.5 gallons regular fermentation, 4.5 gallons will have WL655 Sour Mix added at 1.020?
-------------------------------------------------------------------------------------