CarbonTom
Well-Known Member
- Joined
- Feb 18, 2014
- Messages
- 338
- Reaction score
- 38
Hey guys,
I am venturing out of my lovely world of lagers, IPAs and Saisons and trying to make a delicious winter beer. Also I have a homebrew club meeting at the end of January to help force me to do a Belgian dark! I will be brewing this on Saturday, and plan on putting this in a fresh whiskey barrel (from Sons of Liberty, it held their single malt made with a Belgian whit base, very tasty). This will be the first beer in the barrel, so I plan on aging it for no more than 1 week to give a subtle oak and spirit depth.
Mars
Belgian Dark Strong Ale (26 D)
Batch Size: 10.50 gal
Efficiency: 73.00 %
Ingredients
26 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 86.7 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 2 1.7 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 1.7 %
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 4 6.7 %
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5 3.3 %
2.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 23.5 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 7 4.5 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 8 1.6 IBUs
2.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast
Gravity, Alcohol Content and Color
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 29.6 IBUs
Est Color: 17.9 SRM
Mash:
Single infusion 150 degrees F for 60 min grist thickness 1.15
Fermentation:
Pitch at 65, ferm chamber set to 65, let free rise. Let ride for at least 40 days. Dump in barrel for 7ish days at cellar temps.
This will be a turn around in roughly 50 days for the kegged portion, and then bottles for the 2nd half shortly thereafter.
Questions:
Should I pitch a second yeast mid fermentation?
More sugar into the carboy?
Should I only do aromatic or Special B?
Am I crazy for trying to make a beer this big grain to glass in 50ish days?
Thanks!
I am venturing out of my lovely world of lagers, IPAs and Saisons and trying to make a delicious winter beer. Also I have a homebrew club meeting at the end of January to help force me to do a Belgian dark! I will be brewing this on Saturday, and plan on putting this in a fresh whiskey barrel (from Sons of Liberty, it held their single malt made with a Belgian whit base, very tasty). This will be the first beer in the barrel, so I plan on aging it for no more than 1 week to give a subtle oak and spirit depth.
Mars
Belgian Dark Strong Ale (26 D)
Batch Size: 10.50 gal
Efficiency: 73.00 %
Ingredients
26 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 86.7 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 2 1.7 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 1.7 %
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 4 6.7 %
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5 3.3 %
2.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 23.5 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 7 4.5 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 8 1.6 IBUs
2.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast
Gravity, Alcohol Content and Color
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 29.6 IBUs
Est Color: 17.9 SRM
Mash:
Single infusion 150 degrees F for 60 min grist thickness 1.15
Fermentation:
Pitch at 65, ferm chamber set to 65, let free rise. Let ride for at least 40 days. Dump in barrel for 7ish days at cellar temps.
This will be a turn around in roughly 50 days for the kegged portion, and then bottles for the 2nd half shortly thereafter.
Questions:
Should I pitch a second yeast mid fermentation?
More sugar into the carboy?
Should I only do aromatic or Special B?
Am I crazy for trying to make a beer this big grain to glass in 50ish days?
Thanks!