InkPouchMan
Well-Known Member
I just got back from my LHBS, where a very helpful brewshopmaster helped me put together the ingredients for a recipe I found on the web (but with a few replacements for both preference and availability) for a strong, dark belgian. Twice the cost of an ordinary kit! But I'm hoping it'll be worthwhile.
Here's the recipe:
1.5 lbs CaraMunich II
6.6 lbs Briess Pilsen LME
2.0 lbs Plain Light DME
1.0 lbs Belgian Amber Candi Sugar
1.0 lbs Belgian Clear Candi Sugar
15 oz Corn Sugar
2.0 oz Hallertau plugs
-- 1.0 oz @ 60min
-- 0.5 oz @ 30min
-- 0.5 oz @ 5min
Yeast: Safbrew S-33
Anyhow, I've some questions:
1. Whaddaya think?
2. Any tips?
and more involved...
3. Do I need a secondary for a big brew like this? When I asked the brewshopmaster, he hesitated before saying no, so long as I leave it primary for 9 days. His hesitation prompts me to seek more opinions. I don't presently have a carboy, so if I need one I'll either have to go back there or order it online (I don't think the LHBS has better bottles, and I don't quite trust myself with the glass).
4. What should I expect in terms of OG/FG?
Here's the recipe:
1.5 lbs CaraMunich II
6.6 lbs Briess Pilsen LME
2.0 lbs Plain Light DME
1.0 lbs Belgian Amber Candi Sugar
1.0 lbs Belgian Clear Candi Sugar
15 oz Corn Sugar
2.0 oz Hallertau plugs
-- 1.0 oz @ 60min
-- 0.5 oz @ 30min
-- 0.5 oz @ 5min
Yeast: Safbrew S-33
Anyhow, I've some questions:
1. Whaddaya think?
2. Any tips?
and more involved...
3. Do I need a secondary for a big brew like this? When I asked the brewshopmaster, he hesitated before saying no, so long as I leave it primary for 9 days. His hesitation prompts me to seek more opinions. I don't presently have a carboy, so if I need one I'll either have to go back there or order it online (I don't think the LHBS has better bottles, and I don't quite trust myself with the glass).
4. What should I expect in terms of OG/FG?