help save my beer

[brewmaster48]

Brewed a Belgian ale 12gals screwed up on recipe. Asked for 4oz special B put 4lbs in. Rest of recipe is 14lbs pilsner 2lbs Vienna malt 1lb wheat wyeast1214 3lbs sugar. Any thoughts on how I can make it drinkable. Haven't tasted it yet 3day in fermented. Maybe blend with a pale ale. Dilute with water? My thoughts are its going to taste like caramel candy bar. Lots of hops noble and American. Maybe dry hop with a bunch citta. Thanks

 

[IslandLizard]

It will be cloyingly sweet, while Special B will exert its strong stone fruit flavor. Not sure if it can be enjoyed, but it won't kill you. Even cutting down will still contribute a large amount of that Special B flavor. Some strong dark Belgians use a pound of Special B.

But it costs nothing more to let it go and see what happens.

 

[Mainer]

Hmmm... just spitballing here, but if you blended it with 12 gallons of really dry Belgian stout (like only pale malt and roasted barley) you could end up with something akin to a Belgian dark strong. Then if you put it up for a really long secondary with a Roselare Blend and maybe some oak, you could end up with something really funky with a Flanders-esque sherry depth to it.

 

[brewmaster48]

Ok your right need to let it finish out. Another thought how about throwing a couple of safale05 to finish it down.

 

[brewmaster48]

Like that idea rack into cornys then brew another Belgian. Never blended. Might be an option

 

[IslandLizard]

Not sure if US-05 will take it down enough. How much yeast did you pitch initially?

If anything, Brett maybe the only one that can chew down the unfermentable sugar charge and make something yummy from it. You'd need to pitch a decent amount of Brett (large starter) and give her time, like 6-12 months or so at room temps.

 

[brewmaster48]

2 wyeast 1214 on stir plate for 24 hours with oxygen. Rossliere blend?

 

[springinloose1]

I'm thinking new style here! Switch gears; what was once a recipe for a basic Belgian Ale has now turned into an Abbey Stout! At 12 gallons, with everything you listed, your OG is around 1055-1057. Shoot for IBU's in the neighborhood of 40-45 and I think you'll be pleasantly surprised. If you're low on IBU's then yes, I would dry hop. Maximum of Special B is 10%, you're at 16% so it's not as bad as you think.

 

[Mainer]

2 wyeast 1214 on stir plate for 24 hours with oxygen. Rossliere blend?

Roselare Blend is a classic but super complex lambic blend. It takes forever to work its magic, but the results can be superb, and given enough time it will eat just about anything.
https://www.wyeastlab.com/yeast-strain/roeselare-ale-blend

 

[brewmaster48]

Actually og 1.064 IBu 51 this was Gordon strongs Belgian IPA recipe. I think your right. I definitely have some options good time to experiment. Thanks for a replies this site is like being at your homebrew club except with hundtefs in attendence

 

[Mainer]

If you're going to go the Roselare route, I wouldn't bother with dry hopping. Any added hop presence would fade out and get overwhelmed by the sour/funk character.

 

[Owly055]

Use a Brett yeast, bottle it and leave it for a year........... Brett will break down the complex sugars and ferment them.

 

[Mainer]

Update? Did you save it?

 

[brewmaster48]

actually its drinkable. little sweet but nice flavor. labeled it belgian dark strong.