Original recipe? Any thoughts?

[signpost]

I was just playing around on Hopville and came up with this recipe. I've only brewed one batch that is still conditioning in the bottles, so I really have no business creating my own recipe. But I couldn't help myself.

Here's the link: Edge The Belgique

Is this recipe worth trying out? Does anybody come up with slightly odd recipes that seem like they might be super tasty?

 

[signpost]

Ah... I just decided to copy and paste.

Edge the Belgique

Just some ideas I'm throwing around. Haven't tried it yet.

Brewer: signpost
Beer Style: Belgian Specialty Ale
Recipe Type: Extract with Specialty Grains


malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
62% 6 0 Briess Amber Unhopped LME 36 10 ~
15% 1 8 Caravienne Malt 34 22 ~
10% 1 0 Belgian Candi Syrup A 36 40 ~
10% 1 0 Belgian Chocolate Malt 34 5 ~
2% 0 3 Belgian Debittered Black Malt 34 550 ~

Batch size: 5.0 gallons

Original Gravity
1.067 / 16.4° Plato
(1.060 to 1.070)

Final Gravity
1.017 / 4.3° Plato
(1.015 to 1.018)

Color
21° SRM / 42° EBC
(Brown to Dark Brown)

Mash Efficiency
75%

hops

USE TIME OZ VARIETY FORM AA
boil 75 mins 1.0 Mt. Hood pellet 6.0
boil 60 mins 1.0 Mt. Rainier pellet 6.8
boil 1 min 1.0 Citra pellet 11.0
boil 1 min 1.0 Simcoe pellet 13.0
post-boil 10 mins 1.0 Sterling pellet 6.3
dry hop 7 days 1.0 Sterling pellet 6.3

Boil: 3.5 avg gallons for 75 minutes

Bitterness
35.6 IBU / 13 HBU
ƒ: Tinseth

BU:GU
0.53

yeast: Wyeast Belgian Abby Ale II (1762)
ale yeast in liquid form with medium flocculation and 75% attenuation

Alcohol
6.7% ABV / 5% ABW

Calories
221 per 12 oz.

misc
USE TIME AMOUNT INGREDIENT
secondary 14 days 16 ounces Apples, Carmelized

 

[ChadChaney]

Looks interesting to say the least. Why the Sterling to dry hop with, seems to me you would want to go back to the late addition hops for dry hopping? It's like a BIPA with Belgian yeast...and caramelized apples, I dig the idea. I like out of the box ideas, am aging a RIS on port soaked oak cubes and cacao nibs that I spiked with a hint of smoked jalepeno vodka to. I wonder how the bitterness of the malt will play with the citra/simcoe and the apples.

 

[gypsyhead]

Honestly, I don't quite know what to make of it, but I don't see anything glaringly wrong. It seems like it could make for a very interesting beer and I'd be eager to try it. I have no idea where the hops are going, have never used any of those, but I... well shucks bud, it sounds really interesting. You've got some different flavors going on there, and as long as it doesn't come out too roasty, I think you'll end up with a good beer. The only thing I might suggest is rolling back the Black Malt a little bit, but I'm really not sure because the de-bittered may work out fairly well, though maybe something like a Cara 120 or Special B may roll into the dark fruity realm a little better. Just not sure I'd like a citrusy, fruity, roasty beer.

 

[signpost]

Yeah, I wasn't sure where I was going with the hops either. Probably don't actually need 5 different types in there.