slynch1223
Member
Inspired by Ommegang's 3 Philosphers and St. Bernardus Abt 12, I have started to build my own recipe. I'm aiming for a dark, full bodied beer that while strong, remains smooth and almost creamy. I am trying to achieve a somewhat complex flavor mixed between a sweet/toasty bread and a raisin/plum. Also, I plan on using a bit more hops than I normally do to add a more robust flavor. Here is the recipe so far. Please provide any feedback you can, Thanks!
Ingredients
13 lbs Belgian Pilsner Malts
2 lbs Belgian Munich Malts
1.5 lbs Belgian Special B Malts
.5 lbs Belgian Biscuit Malts
.5 lbs Belgian Caramel Pils Malts
2 lbs Flaked Barley
1 lbs Belgian Amber Candi Syrup
1 bottle Lindemans Kriek @ bottling (optional)
Hops
1 oz Northern Brewer Hops (45 mins)
1 oz Kent Goldings Hops (20 mins)
1 oz Fuggles Hops (10 mins)
Yeast
2x Wyeast 3787 Trappist High Gravity
Recipe Numbers
Batch size: 5.25 gallons
Boil Time: 90 mins (120 mins if needed)
Est Efficiency: 70%
Original Gravity: 1.100
Est Final Gravity: 1.024
Est ABV: 10.00%
IBU: 29.80 (medium dark in color)
SRM: 21.99 (medium-low bitterness)
Primary: 3 weeks
Secondary: 3 months
Bottle conditioning: 2 months
I plan on mashing in a 70qt cooler starting at about 149F for the first hour followed by 20 minutes at 160F. I'm expecting to start the boil with about 8 gallons. Also, I have had success with this sort of "step mash" which has helped us achieved above 75% efficiency on another Belgian Dark Strong recipe. However, I am open on feedback on both the recipe and out brewing technique. Thanks again for any help!
Ingredients
13 lbs Belgian Pilsner Malts
2 lbs Belgian Munich Malts
1.5 lbs Belgian Special B Malts
.5 lbs Belgian Biscuit Malts
.5 lbs Belgian Caramel Pils Malts
2 lbs Flaked Barley
1 lbs Belgian Amber Candi Syrup
1 bottle Lindemans Kriek @ bottling (optional)
Hops
1 oz Northern Brewer Hops (45 mins)
1 oz Kent Goldings Hops (20 mins)
1 oz Fuggles Hops (10 mins)
Yeast
2x Wyeast 3787 Trappist High Gravity
Recipe Numbers
Batch size: 5.25 gallons
Boil Time: 90 mins (120 mins if needed)
Est Efficiency: 70%
Original Gravity: 1.100
Est Final Gravity: 1.024
Est ABV: 10.00%
IBU: 29.80 (medium dark in color)
SRM: 21.99 (medium-low bitterness)
Primary: 3 weeks
Secondary: 3 months
Bottle conditioning: 2 months
I plan on mashing in a 70qt cooler starting at about 149F for the first hour followed by 20 minutes at 160F. I'm expecting to start the boil with about 8 gallons. Also, I have had success with this sort of "step mash" which has helped us achieved above 75% efficiency on another Belgian Dark Strong recipe. However, I am open on feedback on both the recipe and out brewing technique. Thanks again for any help!