luckybeagle
Making sales and brewing ales.
Big fan of Belgians and love the Rochefort 8 and 10.. but I've never fermented with the Rochefort Strain (WY1762).
I'd like to brew something in the Dubbel gravity range and came up with this recipe after consulting BLAM and various forums:
69% Weyermann Pilsner (I have a bag of this at the ready so I'm going to use this instead of Dingemans)
8% Torrified Wheat
8% Caramunich
15% D-90
Noble Hops (Mittelfruh or Styrian, or both)
OG: 1.064
FG: 1.010?
IBU: 25
Mash 148F
Water profile: Bru'n'water's Brown Balanced
My biggest conerns/curiosities are these:
1. It's a relatively low gravity dubbel. Is 15% of the total grain bill weight in candisyrup too much? I know 15% - 20% is more common in big BDSAs with 1.090+ OGs, so I'm just curious if the adjunct weight needs to be more carefully considered/reduced in a non-scalar way so that the beer isn't lacking in richness or flavor.
2. I have the Rochefort water profile, but since I have no clue what the Trappists do to their water, I thought brown balanced would be a good one to go with--and rely on the adjunct fermentability, yeast, and high carbonation to bring out the dryness.
Any suggestions or glaringly obvious mistakes here in the grain bill, process or logic?
Thanks!
I'd like to brew something in the Dubbel gravity range and came up with this recipe after consulting BLAM and various forums:
69% Weyermann Pilsner (I have a bag of this at the ready so I'm going to use this instead of Dingemans)
8% Torrified Wheat
8% Caramunich
15% D-90
Noble Hops (Mittelfruh or Styrian, or both)
OG: 1.064
FG: 1.010?
IBU: 25
Mash 148F
Water profile: Bru'n'water's Brown Balanced
My biggest conerns/curiosities are these:
1. It's a relatively low gravity dubbel. Is 15% of the total grain bill weight in candisyrup too much? I know 15% - 20% is more common in big BDSAs with 1.090+ OGs, so I'm just curious if the adjunct weight needs to be more carefully considered/reduced in a non-scalar way so that the beer isn't lacking in richness or flavor.
2. I have the Rochefort water profile, but since I have no clue what the Trappists do to their water, I thought brown balanced would be a good one to go with--and rely on the adjunct fermentability, yeast, and high carbonation to bring out the dryness.
Any suggestions or glaringly obvious mistakes here in the grain bill, process or logic?
Thanks!