Peterschroder
Active Member
Here is a recipe I came up with for a Belgian Black Ale, please let me know your findings (if any), will be brewing this in about 2-3 days...
5lbs 2Row Pale Malt
3.5lbs Munich Malt
3lbs Caravienne Malt
3lbs Wheat Malt
1lb Crystal 120
6 oz Special B malt
1lb Candi Sugar (clear)
1lb Corn Sugar (my store had only 1lb of Candi Sugar...)
Hops;
.5 oz Bravo (14.2%) for 60 min
.5 oz Super Galena (12%) for 20 min
.5 oz Ultra (7.6%) for 5 min
Yeast: Wyeast 1792 (Belgian Abbey II)
Should come out as following:
SRM 22.5 ( bit darker than should be..)
Bitterness; 28.4 IBU
OG: 1.093/ FG: 10.17 (ABV at 10.1%)
5lbs 2Row Pale Malt
3.5lbs Munich Malt
3lbs Caravienne Malt
3lbs Wheat Malt
1lb Crystal 120
6 oz Special B malt
1lb Candi Sugar (clear)
1lb Corn Sugar (my store had only 1lb of Candi Sugar...)
Hops;
.5 oz Bravo (14.2%) for 60 min
.5 oz Super Galena (12%) for 20 min
.5 oz Ultra (7.6%) for 5 min
Yeast: Wyeast 1792 (Belgian Abbey II)
Should come out as following:
SRM 22.5 ( bit darker than should be..)
Bitterness; 28.4 IBU
OG: 1.093/ FG: 10.17 (ABV at 10.1%)
