Recipe check - Belgian dark strong ale

Discussion in 'General Recipe Discussion' started by Oneflewover, Sep 11, 2019.

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  1. Oct 3, 2019 #21

    Oneflewover

    Oneflewover

    Oneflewover

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    Single step infusion at 64 Deg C. Should have been a pretty fermentable wort. The other thing I'm wondering about is an underpitch. I did a 2 step starter, 1litre then 2litre, but it's possible quite a lot of viable yeast escaped from the flask as I had an overflow on the second step....
     
  2. Oct 20, 2019 #22

    Doglaner

    Doglaner

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    Re the time to ferment thing, I’ve just bottled a Dubbel after 4wks and 2 days in primary.

    it was og 1067, and took a week to get down to 1050, then a further two to get to 1012. Ended up 1008 when bottled.

    I was a bit concerned about the time it was taking, particularly in the first week. But tasted OK in the end.

    Going to be REALLY patient with this one and leave it until after Christmas before opening even a single bottle! Did one before and drank it all too quickly. Found a bottle in the garage after 8 months that I had forgotten about and it was awesome.

    ESB brew being done this Tuesday (22nd October) for Christmas quaffing.
     
  3. Oct 22, 2019 #23

    SharpMind

    SharpMind

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    Souns goood, I'd like to taste this dark beer man !
     
  4. Oct 22, 2019 #24

    Oneflewover

    Oneflewover

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    Which, doglaner's or mine? I'd say his is a better bet at the moment asad1
     

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