Recipe critique, thank you in advance.

[Dovage]

I have a handful of batches under my belt, and I want to do a Belgian for a friends anniversary. Please let me know what you think of this recipe, and any suggestions are more than welcome. Thanks much.

5.0 gallon BIAB
12 lbs. Pilsner 2 Row
1.5 lbs. Belgian Candy Sugar (amber)
Halleurtauer Hops 1 oz. 60 min, .5 oz. 30min, .5 oz. 10 min
WLP-530 Abbey Ale Yeast

I wasn't going to do any stepping in temp., just 60 min at 154, and then a sparge at 168.

 

[DocScott]

Sounds like a simple Belgian. I'd mash a little lower - like 150 or so as you want it to finish low. I also think I'd get rid of the 10min addition (or move it to 30 min). You're not really looking for hop aroma in a clean belgian.

With the better modified malts available to us now, decoction or multistage mash steps aren't usually necessary. I would recommend considering a 90 min boil with the pilsner malt though.

 

[Dovage]

I will move the hops to 30, and will take your advice on the temp and boil.
Thank you. Yeah I didn't want to get complicated and screw it up :fro: