WarblyTremolo
Well-Known Member
Hi All - looking for feedback/hints/tips for this brew. Shooting for something highly malty in the St. Bernardus Abt 12 neighborhood. Brewing with filtered Chicago tap water. All calculations from iBrewMaster 2. Here we go.
Style: Belgian Dark Strong Ale
Anticipated OG: 1.089
Estimated FG: 1.020
IBU's: 24.82
Color: 22.2 SRM
Efficiency: 72.00 %
Boil Size: 7.11 Gals
Batch Size: 5.00 Gals
Preboil OG: 1.065
Boil Time: 90 minutes
Grains:
12# Dingemans Pilsen (73.85%)
1# Dingemans Special B (6.15%)
1.25# Cane Sugar (7.69%)
2 lbs. D-45 Candi Sugar (12.31%)
Hops:
1 oz Saaz @ 60min
.5 oz Target @ 30min
Yeast:
3.5L starter of Wyeast 3787 Trappist High Gravity
Additions:
7 g Salt (Mash/Sparge)
.5 tsp Yeast Nutrient @ 15min
1 ea. Whirlfloc @ 15min
Mash:
Dough-In @ 70F, slow rise to 148F Sacch Rest for 75min
Mash-Out @ 168F for 10min
Fly Sparge @ 168F for 20-30 min
Fermentation:
Pitch yeast at 68F and allow to slow rise to 82-84F. Primary for 14 days.
Rack to Secondary for 8 weeks at 50F.
Bottle w/Fresh Yeast (might even spring for 375mL champagne bottles just for fun)
Style: Belgian Dark Strong Ale
Anticipated OG: 1.089
Estimated FG: 1.020
IBU's: 24.82
Color: 22.2 SRM
Efficiency: 72.00 %
Boil Size: 7.11 Gals
Batch Size: 5.00 Gals
Preboil OG: 1.065
Boil Time: 90 minutes
Grains:
12# Dingemans Pilsen (73.85%)
1# Dingemans Special B (6.15%)
1.25# Cane Sugar (7.69%)
2 lbs. D-45 Candi Sugar (12.31%)
Hops:
1 oz Saaz @ 60min
.5 oz Target @ 30min
Yeast:
3.5L starter of Wyeast 3787 Trappist High Gravity
Additions:
7 g Salt (Mash/Sparge)
.5 tsp Yeast Nutrient @ 15min
1 ea. Whirlfloc @ 15min
Mash:
Dough-In @ 70F, slow rise to 148F Sacch Rest for 75min
Mash-Out @ 168F for 10min
Fly Sparge @ 168F for 20-30 min
Fermentation:
Pitch yeast at 68F and allow to slow rise to 82-84F. Primary for 14 days.
Rack to Secondary for 8 weeks at 50F.
Bottle w/Fresh Yeast (might even spring for 375mL champagne bottles just for fun)