Getting back into the homebrewing game, starting with a big one. Comments and critiques very welcome.
Belgian Chocolate
OG - 1.080
IBU - 29
SRM - ?
Yield - 5 gal.
FG - 1.015
Recipe:
12.75 lb Belg 2 row
6 oz Caramel 60L
6 oz. special B
4 oz. Biscuit
8 oz. chocolate malt
1.25 belg dark candi sugar @90
1 oz. target 8.8AA @ 90
.5 oz styrian golding @ 15
.5 styrian golding @ 5
Wyeast Abbey 2
cocoa nibs in vodka @ secondary
The plan is to mash at 152* for 90 min, then boil for 90 min. Then I'll start primary at about 65* in a swamp cooler, then let it rise slowly to 72* and leave it for a week or so. Transfer to 2ndary, add the nibs, leave it for a few weeks. Then bottle and forget about it til Christmas.
Any thoughts would be appreciated. Cheers!
Belgian Chocolate
OG - 1.080
IBU - 29
SRM - ?
Yield - 5 gal.
FG - 1.015
Recipe:
12.75 lb Belg 2 row
6 oz Caramel 60L
6 oz. special B
4 oz. Biscuit
8 oz. chocolate malt
1.25 belg dark candi sugar @90
1 oz. target 8.8AA @ 90
.5 oz styrian golding @ 15
.5 styrian golding @ 5
Wyeast Abbey 2
cocoa nibs in vodka @ secondary
The plan is to mash at 152* for 90 min, then boil for 90 min. Then I'll start primary at about 65* in a swamp cooler, then let it rise slowly to 72* and leave it for a week or so. Transfer to 2ndary, add the nibs, leave it for a few weeks. Then bottle and forget about it til Christmas.
Any thoughts would be appreciated. Cheers!
