PostModern
Iron Wolf Brewery
- Joined
- 9/12/02
- Messages
- 5,293
- Reaction score
- 8
I'm a lover of the Dark Belgian Strong Ale (dubbel?) and plan to brew a nice strong malty complex ale.
Temperatures are getting warmer so it seems the right time to ferment a little warm and get some nice estery complexity going. I've been fiddling in ProMash with my current extract and grain stock and have come up with this:
Light DME 2Kg
Munich Malt 1Kg
Pale Ale Malt 1Kg
Candi Sugar .5Kg
CaraMunich III (80EBC??) .25Kg
Cara Aroma .1Kg
Crystal (80) .25Kg
Brown Sugar .15Kg
Roasted Barley .07Kg
Northern Brewer 20g 60 mins
Hallertauer 15g 30 mins
Tettnanger 15g 5 mins
WLP500 Trappist Ale Yeast
est OG 1.080 for 20 litres
Promash gives me 18.9 SRM and 33.7 IBU's
I'm aiming for something in the neighbourhood of Chimay Bleu, Gulden Draak, Hahn Vintage Ale type stuff.
Should I consider spices, orange rind etc?
Temperatures are getting warmer so it seems the right time to ferment a little warm and get some nice estery complexity going. I've been fiddling in ProMash with my current extract and grain stock and have come up with this:
Light DME 2Kg
Munich Malt 1Kg
Pale Ale Malt 1Kg
Candi Sugar .5Kg
CaraMunich III (80EBC??) .25Kg
Cara Aroma .1Kg
Crystal (80) .25Kg
Brown Sugar .15Kg
Roasted Barley .07Kg
Northern Brewer 20g 60 mins
Hallertauer 15g 30 mins
Tettnanger 15g 5 mins
WLP500 Trappist Ale Yeast
est OG 1.080 for 20 litres
Promash gives me 18.9 SRM and 33.7 IBU's
I'm aiming for something in the neighbourhood of Chimay Bleu, Gulden Draak, Hahn Vintage Ale type stuff.
Should I consider spices, orange rind etc?