Belgian Dark Ale Recipe Comment

[bconnery]

I'm planning on putting down a strongish dark Belgian ale very partial (not much base malt...) this weekend. Not looking to necessarily replicate any particular beer, just something approaching the very loose style. After a bit of searching around on this forum I've come up with the following recipe.

What I'm after is any comments and any suggestions for changes, within the confines of the grains I have available, (which I will list...)

I'm going to stick with the yeast and hops that I have as the financial committee is a little stretched on the frequency of trips to the homebrew store and craftbrewer site

OG 1077 FG 1013 colour 18.5 SRM, 18 IBU, 8.4%

0.25 kg.Australian Pilsner0.2 kg.
Weyermann CaraAmber 0.1 kg.
Weyermann Carafa II0.2 kg.
Melanoidin Malt0.2 kg.
Belgian Cara-Pils3 kg.
Liquid Light Extract
0.8 kg.Dry Light Extract
0.7 kg.Light Brown Sugar (actually brown stick sugar from the asian store...)
0.2 kg.Oats Flaked
10 g.Sticklebract (Pellets, 11.50 %AA) boiled 45 min.
20 g.Smaragd (Pellets, 8 %AA) boiled 45 min.
20 g.Smaragd (Pellets, 8 %AA) boiled 5 min.
Yeast : White Labs WLP550 Belgian Ale

I also have the following grain in varying amounts, and more of the weyerman and melanoidin. The high alpha hops seem more than many belgian recipes I've seen but that's what beertools gave to put me in the range of IBUs. Promash gave me different readings so I've kind of gone with them...

Crystal - medium
Munich
Chocolate
wheat
Roast
Golden Promise
Dark Crystal
Flaked barley

 

[Stuster]

That looks like it'll make a nice beer, bconnery. I think the only thing I can suggest is adding some of the Munich you have. That'll give you more of the nice maltiness you are after. I'm sure the yeast will be good. I've never used those hops, but from their specs they look like they'll work in a Belgian dark. Let us know how it comes out.

 

[bconnery]

That looks like it'll make a nice beer, bconnery. I think the only thing I can suggest is adding some of the Munich you have. That'll give you more of the nice maltiness you are after. I'm sure the yeast will be good. I've never used those hops, but from their specs they look like they'll work in a Belgian dark. Let us know how it comes out.

I was afraid someone would say the Munich - all my other grains have been cracked for me, whereas I'm going to have to do that one myself

I might drop out the DME and replace it with some munich. I could handle dropping the alcohol level a little. Realistically come brew day I tend to suddenly throw in/leave out things anyway so we'll see.

I'm probably also going to employ a really long boil, and perhaps some initial caramelisation, with some of the malts and things as I got really nice results doing this to make a belgian red / flanders red ale.

Forgot to mention in the recipe that I will probably use some dried orange peel as I have a lot of it right now. Heading towards a Fordbidden Fruity kind of thing. Anyway, we will see...

 

[blackbock]

...just read this thread from a couple of weeks ago and wondering whether you went ahead as planned bconnery. In particular, I wanna hear your thoughts on the smaragd hops in this style. B)

 

[bconnery]

I did go ahead with it. I haven't bottled it yet. It tastes pretty good and will be bottled today so I will have to let you know.. PM me to remind me for real feedback...



Ben