Recipe Formulation Advice Wanted

[Hopsta]

Hey all, i have a Belgian Strong Dark ale planned for my next brew. I have 1kg of Roasted wheat and 1kg of crystal wheat, i have never used these particular specialty grains before and am not sure in what quantity's i should be using them..... I've put together the following recipe, can you suggest any improvements?

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Insert creative name here
Brewer: Nathan
Asst Brewer:
Style: Belgian Strong Dark Ale
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
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Batch Size: 20.00 L
Boil Size: 28.54 L
Estimated OG: 1.082 SG
Estimated Color: 85.1 EBC
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
6.42 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 85.7 %
0.37 kg Caramel/Crystal Malt -120L (250.0 EBC) Grain 4.9 %
0.35 kg Crystal Wheat Malt (150.0 EBC) Grain 4.7 %
0.35 kg Wheat, Roasted (1300.0 EBC) Grain 4.7 %
21.00 gm Pacific Gem [13.00%] (60 min) Hops 29.3 IBU
28.00 gm Hallertauer [3.70%] (1 min) (Aroma Hop-SteHops -
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.49 kg
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Name Description Step Temp Step Time
Mash In Add 19.56 L of water at 71.2 C 65.0 C 60 min


Notes:
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[razz]

G'day Hopsta. That recipe is quite a bit different from what is normal style for a belgian strong, the crystal grains will give the wrong type of sweetness and the roast wheat may make it to dark. I would substitute those grains for munich and up the munich to 50% of the bill.

 

[Hopsta]

G'day Hopsta. That recipe is quite a bit different from what is normal style for a belgian strong, the crystal grains will give the wrong type of sweetness and the roast wheat may make it to dark. I would substitute those grains for munich and up the munich to 50% of the bill.

Hi Razz, yes it is a bit different, i found a recipe for stone vertical epic ale but didnt have all the correct ingredients so am just using what i already have in stock, unfortunatly munich isnt one of them so the grain bill is limited to whats in my recipe.

This is the recipe for Stone vertical epic ale.

Here are the ingredients:
Pale 2-R Malt: 87.5%
Dark Wheat: 7%
Carafa Special II: 5%
White Wheat: 0.5%

Magnum Hops: 14.4% Alpha, ~.1 oz/gallon
Mt Hood Hops: 4.2 % Alpha ~.16oz/gallon

White Labs WLP500 Belgian Trappist Yeast

And here are the specs:
Starting Gravity: 20 P (1.083 SG)
Terminal Gravity: 4.1 P (1.017 SG)
ABV: 8.66%
IBU: 25-30

 

[razz]

Go for it Hopsta. I have a belgian on tap at the moment using the same yeast. It is a top drop. Good luck.

 

[Adamt]

I agree with razz, more maltiness, less roastiness. I think some crystal is fine. Maybe consider some sugar of some sort to "lighten it up" a little.

My BDSA used 40% pils, 40% munich, 9% crystal, 11% sugar. I think the malt body turned out quite good, few other things went wrong but still

Cheers

EDIT: No munich.... what about a handful of melanoidin?