Im trying to put together a recipe for a Belgium Dark Strong.
Here is the recipe
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ryan Belgian dark strong
Brewer: Ryan Kipping
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.096 SG
Estimated Color: 11.7 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 95.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 1 5.8 %
4.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2 1.4 %
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 87.0 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 4 5.8 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 36.1 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
The color is a little light. Should I used Dark Sugar or stick with Amber. Also Im not to sure about the grains. I was thinking about using Melanoidin but Im not really sure if its the right place for it. As for the Base malt. Is Maris Otter ok or should I use just a Pale Malt. I read somewhere that Warrior would be good. 36 IBU's looks a bit high for the style. Please let me know what you think. I might brew this up tomorrow. Also how much head space do you think I need a in my fermentor for Krusen (SP) I have an 8 gallon fermentor but I dont want to have to worry about it making a huge mess.
Here is the recipe
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ryan Belgian dark strong
Brewer: Ryan Kipping
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.096 SG
Estimated Color: 11.7 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 95.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 1 5.8 %
4.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2 1.4 %
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 87.0 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 4 5.8 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 36.1 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
The color is a little light. Should I used Dark Sugar or stick with Amber. Also Im not to sure about the grains. I was thinking about using Melanoidin but Im not really sure if its the right place for it. As for the Base malt. Is Maris Otter ok or should I use just a Pale Malt. I read somewhere that Warrior would be good. 36 IBU's looks a bit high for the style. Please let me know what you think. I might brew this up tomorrow. Also how much head space do you think I need a in my fermentor for Krusen (SP) I have an 8 gallon fermentor but I dont want to have to worry about it making a huge mess.