First go at own FG recipe—Belgian Strong

[iainwb]

I am venturing into new brewing territory and have put together a recipe for a Belgian strong ale. I was hoping that someone might warn me of the possibility of an undrinkable disaster. Thanks for any input.

HOME BREW RECIPE:
Title: Abbot's Blood

Brew Method: BIAB
Style Name: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.056
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.076
Final Gravity: 1.014
ABV (standard): 8.13%
IBU (tinseth): 17.77
SRM (morey): 21.07

FERMENTABLES:
10 lb - Belgian - Pilsner (61.5%)
2 lb - American - Bonlander Munich (12.3%)
1.25 lb - United Kingdom - Amber (7.7%)
1.25 lb - American - Caramel / Crystal 20L (7.7%)
0.75 lb - Belgian - Special B (4.6%)
1 lb - Belgian Candi Syrup - Dark (6.2%)

HOPS:
0.25 oz - Spalt, Type: Pellet, AA: 4.5, Use: Boil for 80 min, IBU: 3.9
1 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 30 min, IBU: 13.87

MASH GUIDELINES:
1) Temperature, Temp: 113 F, Time: 10 min
2) Temperature, Temp: 144 F, Time: 10 min
3) Temperature, Temp: 154 F, Time: 15 min
4) Temperature, Temp: 162 F, Time: 15 min
5) Temperature, Temp: 169 F, Time: 5 min

OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 85 min, Type: Fining, Use: Boil
0.2 oz - Cumin, Time: 80 min, Type: Spice, Use: Boil
0.2 oz - Licorice Root, Time: 80 min, Type: Other, Use: Boil
0.25 oz - Orange Zest, 2 oranges, Time: 80 min, Type: Other, Use: Boil
0.3 oz - Star Anise, Time: 80 min, Type: Spice, Use: Boil
0.75 oz - Coriander, Time: 60 min, Type: Spice, Use: Boil

YEAST:
Harvested Ommegang Abbey Ale Yeast
Starter: Yes
Form: Liquid
Attenuation (avg): 81.5%
Flocculation: Medium
Optimum Temp: 68 - 78 F
Fermentation Temp: 80 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Corn Sugar

 

[adrock430]

I love amber malt, but I just can't see that going with a spicy yeast profile. But who knows, could be awesome.

I'd also cut the crystal in half and double the candy sugar. That is, if you like a dry quad. If you like a fuller bodied quad, then I'd keep the crystal as is and go 50:50 C20 and special B. I'd still double the candy sugar tho. Candy sugar flavor is a key part of a quad.

 

[iainwb]

This is supposedly inspired by a dubbel, but the color and abv are out of range. I've basically mashed up two differing clone recipes and a website description for Ommegang's Abbey Ale (they claim to use amber). The color is off for a tripel, but it all matches up for a Belgian Dark Strong Ale. Is that basically a quad? I thought there were abv 9%+.

 

[adrock430]

Missed that, thought it was a quad for some reason. Looks like a good recipe, let us know how the amber works.

 

[chad_]

I feel like there's a lot going on in that recipe. All those spices seem not needed. It might mask the malt, sugar and yeast flavors that are characteristic of Belgians. Also that seems like a lot of crystal, which isn't a typical Belgian ingredient. I like to use Belgian malts like aromatic, biscuit and special b. But I'm all up for experimenting, so let me know how it goes, it sounds like it will definitely taste interesting!

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