Echoloc8
Acolyte of Fermentalism
Well, I forged ahead and worked up a Kasteel Rouge clone from bits and pieces I found around.
Here's the thread where I articulated some of my concerns: https://www.homebrewtalk.com/f12/quest-accurate-kasteel-rouge-recipe-395558/
Here are my goals:
I started with Ksosh's recipe here: https://www.homebrewtalk.com/f12/pl...n-brune-recipe-138822/index3.html#post1593645
...And tweaked it until it was 8% ABV on my system, AG, and in the neighborhood colorwise (I found a page or two online that mention it being ~28 SRM).
My priimary worries are:
-Rich
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BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Kasteel Rouge Clone
Style: Belgian Dark Strong Ale(ish)
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.03 gal
Estimated OG: 1.066 SG
Estimated Color: 25.2 SRM
Estimated IBU: 26.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 66.4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.38 lb Pale Malt (2 Row) Bel (3.0 SRM)
2.50 lb Munich Malt (9.0 SRM)
0.75 lb Aromatic Malt (26.0 SRM)
0.75 lb Caramunich Malt (56.0 SRM)
0.50 lb Melanoiden Malt (20.0 SRM)
0.25 lb Special B Malt (180.0 SRM)
0.63 lb Candi Sugar, Dark (275.0 SRM)
1.00 oz Saaz [4.00 %] - Boil 50.0 min
0.75 oz Styrian Goldings [5.40 %] - Boil 50.0 min
0.50 Items Whirlfloc Tablet (Boil 5.0 mins)
1.0 pkg Belgian Ale (White Labs #WLP550) - 2L starter
3.50 oz Cherry Extract (Bottling 5.0 mins)
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 14.76 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.42 gal of water at 159.1 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (1.09gal, 3.81gal) of 168.0 F water
Here's the thread where I articulated some of my concerns: https://www.homebrewtalk.com/f12/quest-accurate-kasteel-rouge-recipe-395558/
Here are my goals:
- 8% ABV
- Accurate color
- Accurate flavor (duh)
- Start with a Kasteel Donker/Bruin recipe, scale, and formulate to add cherry liqueur for flavoring
- All-grain
I started with Ksosh's recipe here: https://www.homebrewtalk.com/f12/pl...n-brune-recipe-138822/index3.html#post1593645
...And tweaked it until it was 8% ABV on my system, AG, and in the neighborhood colorwise (I found a page or two online that mention it being ~28 SRM).
My priimary worries are:
- Use of Dark Candi syrup for coloration, and its impact on flavor
- Accuracy of the recipe - the original thread didn't have much commentary
- Application of cherry flavor - the temptation is to add at bottling, but some rumors have it that the flavor is incorporated months before consumption
-Rich
------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Kasteel Rouge Clone
Style: Belgian Dark Strong Ale(ish)
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.03 gal
Estimated OG: 1.066 SG
Estimated Color: 25.2 SRM
Estimated IBU: 26.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 66.4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.38 lb Pale Malt (2 Row) Bel (3.0 SRM)
2.50 lb Munich Malt (9.0 SRM)
0.75 lb Aromatic Malt (26.0 SRM)
0.75 lb Caramunich Malt (56.0 SRM)
0.50 lb Melanoiden Malt (20.0 SRM)
0.25 lb Special B Malt (180.0 SRM)
0.63 lb Candi Sugar, Dark (275.0 SRM)
1.00 oz Saaz [4.00 %] - Boil 50.0 min
0.75 oz Styrian Goldings [5.40 %] - Boil 50.0 min
0.50 Items Whirlfloc Tablet (Boil 5.0 mins)
1.0 pkg Belgian Ale (White Labs #WLP550) - 2L starter
3.50 oz Cherry Extract (Bottling 5.0 mins)
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 14.76 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.42 gal of water at 159.1 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (1.09gal, 3.81gal) of 168.0 F water