Too Much?

[pmolou]

so im planning on making another belgian ale this time a strong dark and shooting for something similiar to unibroue 17 or terrible so very dark and quite sweet and high grav around 10%
im going to reuse a 1338 yeast cake

sofar im thinking 15litre

1.5litre wheat malt extract
1kg dme
1kg pilsner malt @62-64celcius
0.5kg invert sugars
200grams carafa special 1
200grams caramunich
200grams cara aroma

Bsaaz to 25-30 ibu's

what type of flavour profile can i expect?? / i need advice new to belgian darks

 

[hoohaaman]

Did you mean 1388?,don't think 1338 will do much for what you want.
Other than the typo?Looks tasty to me

 

[marlow_coates]

Love the 'terrible'. :icon_cheers:

No advice as my belgian brewing journey is still in it's infancy.

But please report on how it goes as I will be looking to do one soon.

Cheers and good luck.

 

[pmolou]

before i brew it though i wouldnt mind getting some advice from someone who has brewed something similiar????
cheeers

 

[buttersd70]

I know very little about belgians, but I am very familiar with using caraaroma and cafa s1 together. I generaly use the two to balance each other out. The dry, coffee like (described by some as espresso like) carafa cuts the tofee, caramel sweetness of the caraaroma, balancing the sweet toffiness with a dryer finish...when I do this, its either caraaroma:carafa 2:1 or 3:1 (depending what I'm brewing). I use it 1:1 in dark Bitters, and it introduces more dryness. The equal weight of caramunich that you are putting in will add the additional sweetness in there as well, but it's not as intense as the caraaroma. So I think the three together in equal quantites is likely to be roughly balanced sweet to dry. I think that what you are looking for, it might pay to drop the carafa slightly, to shift the balance marginally more toward the sweet...say, maybe, 150g?ish carafa.....the carafa will serve well in cutting the possible cloying impact of the other two, it's a matter of getting it balanced in the right proportion.

As I said, though, I'm not overly familiar with the style...but hope this helps.

 

[pmolou]

I know very little about belgians, but I am very familiar with using caraaroma and cafa s1 together. I generaly use the two to balance each other out. The dry, coffee like (described by some as espresso like) carafa cuts the tofee, caramel sweetness of the caraaroma, balancing the sweet toffiness with a dryer finish...when I do this, its either caraaroma:carafa 2:1 or 3:1 (depending what I'm brewing). I use it 1:1 in dark Bitters, and it introduces more dryness. The equal weight of caramunich that you are putting in will add the additional sweetness in there as well, but it's not as intense as the caraaroma. So I think the three together in equal quantites is likely to be roughly balanced sweet to dry. I think that what you are looking for, it might pay to drop the carafa slightly, to shift the balance marginally more toward the sweet...say, maybe, 150g?ish carafa.....the carafa will serve well in cutting the possible cloying impact of the other two, it's a matter of getting it balanced in the right proportion.

As I said, though, I'm not overly familiar with the style...but hope this helps.

great info thanks alot for that, guess now i just needa get my arse down to the brew shop and get some grains haha

 

[buttersd70]

If someone more familiar with the style gives different advice to me, then go with what they say. :lol: I would like to reitterate the first sentance of my post, up to, but not including the comma. h34r:
:lol: