Hey guys, I'm trying to do do a caramely belgiany strong dark. I know the color is going to be out of style, but whatevers.
16lb German Pilsner (LHBS didn't have Belgian Pils)
0.5 Caramunich I
0.5 Special B
Mash with RIMS (no decoction)
122F for ~20min
152F for ~60min
1oz Hallertau @ 90min
1oz Hallertau @ 45min
1oz Styrian Goldings @ 15 min
1lb D-180 Candi Syrup @ 15 min
1lb D-90 Candi Syrup @ 15 min
1lb D-45 Candi Syrup @ 15 min
OG: ~1.105 (~75%eff)
SRM: 29
IBU: 28
FG: ~1.020???
Ferment At 70 with WLP545, ramping up to ~73 near end of fermentation.
Secondary in 5 gal Bourbon Barrel
What do you think? Something I'm way off on?
Thanks!
16lb German Pilsner (LHBS didn't have Belgian Pils)
0.5 Caramunich I
0.5 Special B
Mash with RIMS (no decoction)
122F for ~20min
152F for ~60min
1oz Hallertau @ 90min
1oz Hallertau @ 45min
1oz Styrian Goldings @ 15 min
1lb D-180 Candi Syrup @ 15 min
1lb D-90 Candi Syrup @ 15 min
1lb D-45 Candi Syrup @ 15 min
OG: ~1.105 (~75%eff)
SRM: 29
IBU: 28
FG: ~1.020???
Ferment At 70 with WLP545, ramping up to ~73 near end of fermentation.
Secondary in 5 gal Bourbon Barrel
What do you think? Something I'm way off on?
Thanks!