CadillacAndy
Well-Known Member
I'm getting ready to brew a couple batches of a Belgian-inspired ale. I'm going to scale up the recipe to 8 gallons and split it in to 4 equal parts to ferment with 4 different yeasts - WLP530, Brett C, Brett B and Brett L. My goal is to get an idea of the different yeast strains, using the same batch of beer as a control.
I'm going for a dryer, dark beer with medium body and lower alcohol (5.2%-6% ABV). My efficiency has been around 80%, so I'm trying to keep on the lower end of that, just so I don't go wayyy over my anticipated OG.
I'm using 2-row as the base malt. I was going to use some Belgian pils, but didn't think it'd make that much of a difference because I'm using a full pound of Vienna to add some complexity and color. The oats are in there to provide some extra body, since I'm mashing a little low to help dry things out. The debittered black malt is mainly for color - I'm planning on adding this at vorlauf or sparge, but not sure if this makes a difference, since it's debittered. Candi sugar is there to help dry it out as well.
Would it make sense to make up a smaller batch and use something like US-05 to get a better handle on how the grain bill is playing together? Or is it solid enough to just go ahead and do my experiment? Anything you'd change? Am I way off base here with my plan and recipe? Am I better off using something in the Carafa Special family (I, II, or III)?
Funky and Dark Project
Batch size: 5 gallons
5 lbs Pale Malt (2 Row) US (2.0 SRM) 58.8 %
1 lbs Vienna Malt (3.5 SRM) 11.8 %
12.0 oz Oats, Flaked (1.0 SRM) 8.8 %
8.0 oz Special B Malt (180.0 SRM) 5.9 %
4.0 oz Black (Debittered Patent) Malt (400.0 SRM) 2.9 % - ADD DARK GRAIN AT SPARGE
1 lbs Candi Sugar, Dark (100.0 SRM) 11.8 %
0.30 oz Magnum [14.00 %] - Boil 60.0 min 18.4 IBUs
BJCP Style - Belgian Specialty Ale
25 SRM
18.4IBU (single 60min addition)
Mash at 150F for 60 min
90min boil
Thanks for reading and thanks for any and all input! It's greatly appreciated!
I'm going for a dryer, dark beer with medium body and lower alcohol (5.2%-6% ABV). My efficiency has been around 80%, so I'm trying to keep on the lower end of that, just so I don't go wayyy over my anticipated OG.
I'm using 2-row as the base malt. I was going to use some Belgian pils, but didn't think it'd make that much of a difference because I'm using a full pound of Vienna to add some complexity and color. The oats are in there to provide some extra body, since I'm mashing a little low to help dry things out. The debittered black malt is mainly for color - I'm planning on adding this at vorlauf or sparge, but not sure if this makes a difference, since it's debittered. Candi sugar is there to help dry it out as well.
Would it make sense to make up a smaller batch and use something like US-05 to get a better handle on how the grain bill is playing together? Or is it solid enough to just go ahead and do my experiment? Anything you'd change? Am I way off base here with my plan and recipe? Am I better off using something in the Carafa Special family (I, II, or III)?
Funky and Dark Project
Batch size: 5 gallons
5 lbs Pale Malt (2 Row) US (2.0 SRM) 58.8 %
1 lbs Vienna Malt (3.5 SRM) 11.8 %
12.0 oz Oats, Flaked (1.0 SRM) 8.8 %
8.0 oz Special B Malt (180.0 SRM) 5.9 %
4.0 oz Black (Debittered Patent) Malt (400.0 SRM) 2.9 % - ADD DARK GRAIN AT SPARGE
1 lbs Candi Sugar, Dark (100.0 SRM) 11.8 %
0.30 oz Magnum [14.00 %] - Boil 60.0 min 18.4 IBUs
BJCP Style - Belgian Specialty Ale
25 SRM
18.4IBU (single 60min addition)
Mash at 150F for 60 min
90min boil
Thanks for reading and thanks for any and all input! It's greatly appreciated!