Leftover ingrediant suggestions??

[jjp36]

So, here's the deal. I have some leftover ingredients and I'm looking to throw them into something. There is a pretty blank canvas, since it only some base grain, hops, and yeast (I have no problem picking up additional ingredients)

Grain:
10 lbs of german pils

yeast:
vial of WLP051 - Cal Ale V
cake of Wyeast 3787 Trappist high gravity
cake of Wyeast 3724 Belgian Saison

Hops:
2 oz of 16.7%AA Warrior

My thought was something like a Belgian-esque IPA along the line of:

10 lbs pils
1lb amber candi
1 oz warrior @ 60
.5 oz warrior@ 15
.5 oz warrior@ 5
mash around 152
knocked out onto the 3787 cake

OG=1.063 IBU~50

Thoughts or suggestions?

 

[Bob]

Thoughts:

Don't waste money on the Candisuiker unless you've already got it in-house. If you do, use it up.

Looks like you've got the makings of a decent Tripel or Golden Strong Ale. I'd use Pils and sugar to ~1.080 and one addition of the hops to no more than 20-25 IBU.

Mash low and low to increase fermentability.

Do not just knock out onto the cake. That's the surest way I can think of to suppress ester production to the point that the drinker will say, "Are you sure this is a Belgian?" Harvest slurry from your cakes. Go to Mr Malty and use the Pitching Rate Calculator to determine how much yeast to pitch. Pitch a blend of Trappist High Gravity and Saison, just for craps and ho-hos.

Save the hops for other brews. It's always good to have a supply of high-alpha bittering hops on hand. Use them instead of larger masses of lower-AA% hops in bittering charges.

If you want flavor, and like the flavor of that variety (I've never used it), consider First Wort Hopping.

Have fun!

Bob

 

[jjp36]

Don't waste money on the Candisuiker unless you've already got it in-house. If you do, use it up.

I started making my own candi syrup, so i was planning on using that. I agree the price for the candi rocks is ridiculous.

Looks like you've got the makings of a decent Tripel or Golden Strong Ale.

Haha. This is a very logical suggestion. I should have mentioned that the 3787 cake is currently being used for a tripel. I like the golden stong idea, but i was looking more along the lines of something that won't require extended aging.

Do not just knock out onto the cake. That's the surest way I can think of to suppress ester production to the point that the drinker will say, "Are you sure this is a Belgian?" Harvest slurry from your cakes. Go to Mr Malty and use the Pitching Rate Calculator to determine how much yeast to pitch. Pitch a blend of Trappist High Gravity and Saison, just for craps and ho-hos.

Good suggestion. I've knocked out onto cakes before, but those where relatively neutral strains and i didn't need a lot of esters. I am intrigued by the idea of mixing the 2 strains however. I might just have to do that.

Save the hops for other brews. It's always good to have a supply of high-alpha bittering hops on hand. Use them instead of larger masses of lower-AA% hops in bittering charges.

I've used warrior before for bittering and flavor, but I've always used it in combination with something else. The descriptions all seem to say it has a mild, pleasant aroma which i thought would play nice with the esters from the yeast. Again, just spit balling ideas here.

Thanks for the suggestions!

 

[Bob]

Sure. I like brainstorming.

Let me know how it turns out!