luckybeagle
Making sales and brewing ales.
Hi all, I'd love some feedback on this recipe before I give it a go:
I sucked down numerous Grand Prestiges during our year in Holland--it was excellent bang for the buck at about a Euro apiece ($1.10ish) and 10% ABV. I'd love to recreate it and have come up with the following recipe after consulting some clone recipes in Dutch and doing my best to translate and convert:
6 gallon batch
80% Brewhouse efficiency (eherms with wort recirculation throughout mash, low estimate and new system)
OG: 1.088
FG: 1.011
ABV: 10.09%
82% apparent attenuation with WY3787
SRM: 20
IBU: 21
BU:GU ratio of 0.25
90 minute boil
7 lbs CaraAmber (23L)
6 lbs Bohemian Pilsner (1.9L)
2.5 lbs cane sugar
0.5 lbs Crystal 150 (150L)
1.0 lbs Flaked Wheat (2L)
Mash schedule (copying Rochefort in BLAM, since I like the mouthfeel and want good fermentability):
131 for 15 minutes
144 for 1 hour
158 for 15 minutes
168 mashout followed by fly sparge
Hops:
16g Perle at 60 minutes (8.2AA)
1 oz Saaz at 30 minutes (3.5 AA)
Yeast:
WY3787 pitched at 380 billion cells (about 13 oz decanted slurry)
Fermentation schedule:
64F pitch, raise temperature 2 degrees per day until reaching 76F, hold until FG is reached
I've never brewed any Belgian with CaraAmber as a base malt, nor have I done a quad or dubbel without using candisyrup, so I'm curious (and a little concerned) about doing this. Would anyone care to weigh in on this recipe and process? Please and thank you!
I sucked down numerous Grand Prestiges during our year in Holland--it was excellent bang for the buck at about a Euro apiece ($1.10ish) and 10% ABV. I'd love to recreate it and have come up with the following recipe after consulting some clone recipes in Dutch and doing my best to translate and convert:
6 gallon batch
80% Brewhouse efficiency (eherms with wort recirculation throughout mash, low estimate and new system)
OG: 1.088
FG: 1.011
ABV: 10.09%
82% apparent attenuation with WY3787
SRM: 20
IBU: 21
BU:GU ratio of 0.25
90 minute boil
7 lbs CaraAmber (23L)
6 lbs Bohemian Pilsner (1.9L)
2.5 lbs cane sugar
0.5 lbs Crystal 150 (150L)
1.0 lbs Flaked Wheat (2L)
Mash schedule (copying Rochefort in BLAM, since I like the mouthfeel and want good fermentability):
131 for 15 minutes
144 for 1 hour
158 for 15 minutes
168 mashout followed by fly sparge
Hops:
16g Perle at 60 minutes (8.2AA)
1 oz Saaz at 30 minutes (3.5 AA)
Yeast:
WY3787 pitched at 380 billion cells (about 13 oz decanted slurry)
Fermentation schedule:
64F pitch, raise temperature 2 degrees per day until reaching 76F, hold until FG is reached
I've never brewed any Belgian with CaraAmber as a base malt, nor have I done a quad or dubbel without using candisyrup, so I'm curious (and a little concerned) about doing this. Would anyone care to weigh in on this recipe and process? Please and thank you!