| Author |
Message |
    
damon
Member
Username: Nomad
Post Number: 101
Registered: 07-2004
| | Posted on Wednesday, April 27, 2005 - 02:00 pm: | 
|
Looking for feedback on this recipe, its a Belgian Dark Strong Ale of sorts. I'm fairly set on the initial four malts and the sugars, but whaddyathink I should do with the second set?
WLP530
Single-Infusion Mash @ 151F
OG ~1.100
16 lb. Belgian Pils
0.375 lb. Aromatic
0.375 lb. Special B
0.5 lb. Malted Wheat
0.5 lb. Cane Sugar
0.5 lb. Turbinado Sugar
and then do I go with...
0.25 lb. Belgian Caramunich
0.25 lb. Honey malt
*or*
1.5 lb. Munich (and then adjust the pils down)
I guess its up to what flavors I want, but I have little experience as to how all the above will add up in a beer fermented by such a characterful yeast. I like to drink Quads (like V-12) and Rochefort 10, but have no clue how to design them  |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1334
Registered: 10-2002
| | Posted on Wednesday, April 27, 2005 - 02:03 pm: |
|
some hops would be nice...... |
damon
Member
Username: Nomad
Post Number: 102
Registered: 07-2004
| | Posted on Wednesday, April 27, 2005 - 02:05 pm: |
|
But its a Belgian - they don't use hops! 
1.5 Hallertau whole 60m
0.25 Hallertau whole 10m |
Chumley
Senior Member
Username: Chumley
Post Number: 3101
Registered: 02-2003
| | Posted on Wednesday, April 27, 2005 - 02:50 pm: |
|
If you are brewing a 1.100 Belgian, I think you should up the sugar a tad and cut down the base malt accordingly, else you'll end up with a Belgian barleywine. Personally, I'd go with 2 lbs. of sugar for that recipe, but 1.5 lbs. would probably do. Maybe a half pound of honey?
I'd up the hops a bit too, assuming you're using 4.0% or so Hallertauer. |
damon
Member
Username: Nomad
Post Number: 103
Registered: 07-2004
| | Posted on Wednesday, April 27, 2005 - 04:03 pm: |
|
Point taken, Chumley, thank you. I'm so used to English-style brewing that I'm overly fearful of sugar. |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1493
Registered: 03-2002
| | Posted on Wednesday, April 27, 2005 - 04:32 pm: |
|
> I'm so used to English-style brewing that I'm
> overly fearful of sugar.
? Kettle sugar is quite common in english beers. |
damon
Member
Username: Nomad
Post Number: 104
Registered: 07-2004
| | Posted on Wednesday, April 27, 2005 - 05:56 pm: |
|
Sure, like treacle in old ales and lyle's syrup in bitters. But most are all-malt. |
davidw
Senior Member
Username: Davidw
Post Number: 1067
Registered: 03-2001
| | Posted on Wednesday, April 27, 2005 - 06:01 pm: |
|
That's a pretty sweeping statement, damon. I have the Homebrewers Database book which has hundreds of British commercial recipes. I would estimate over half have sugar in them. Therefore, it would be more accurate to say most have sugar vs. being all malt. |
Nathan Jordan
New Member
Username: Njordan
Post Number: 23
Registered: 06-2004
| | Posted on Wednesday, April 27, 2005 - 06:12 pm: |
|
Damon,
I hope you've learned your lesson about posting here. You should have done more research before venturing a comment about, well, anything. |
Nathan Jordan
New Member
Username: Njordan
Post Number: 24
Registered: 06-2004
| | Posted on Wednesday, April 27, 2005 - 06:20 pm: |
|
By coincidence I'm also brewing a BDSA this weekend. I'm using this grain bill, taken from the Chimay Blue clone on brewrats.org (UpTheGrandCru.rec):
For 11 gals, 1.096OG.
32.00 lbs. Pale Malt(2-row) Belgium
2.50 lbs. Candi Sugar (clear)
2.50 lbs. Wheat Malt America
1.00 lbs. Biscuit Malt Belgium
0.75 lbs. Special B Malt Belgian
0.75 lbs. Chocolate Malt America |
matt_dinges
Intermediate Member
Username: Matt_dinges
Post Number: 354
Registered: 02-2003
| | Posted on Wednesday, April 27, 2005 - 07:00 pm: |
|
Nomad,
Crank up the sugar...do whatever you want with the grain bill...simply pils/pale and dark candi would work fine too...what you have would work, but I probably wouldn't get too specialty grain-happy on it...that's just me...I've certainly done a few 7-10 grain beers!
And I'd beef up the hops too...I'd probably shoot for around 30IBUs in a big strong like this.
Good luck
Cheers
matt |
damon
Member
Username: Nomad
Post Number: 105
Registered: 07-2004
| | Posted on Thursday, April 28, 2005 - 12:40 pm: |
|
"I hope you've learned your lesson about posting here. You should have done more research before venturing a comment about, well, anything."
There's a difference between pointing out that I'm incorrect and a condescending scold. Watch your tongue, and try "Actually, you're wrong," next time. Same message without the absurd tone. |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1335
Registered: 10-2002
| | Posted on Thursday, April 28, 2005 - 12:48 pm: |
|
Hey damon, I have been posting here for years and have pretty much figured out who is joking and who is being sarcastic and who is just throwing flames. For the most part this is a no harm no foul type of forum. That said I still get all hurt in the butt from time to times when someone shoots what I think is a flaming post at me. Just part of the forum culture.
-Doug |
davidw
Senior Member
Username: Davidw
Post Number: 1068
Registered: 03-2001
| | Posted on Thursday, April 28, 2005 - 01:38 pm: |
|
I certainly did not mean to offend you, damon. I was simply stating my observation from a very large collection of recipes obtained from commercial breweries.
One of the downfalls of this form of communication, you can't always 'read' a persons meaning like you can when you're talking face to face. |
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