[andyi]

Howdy,

I planning  a hoppy belgian recipe using hops on-hand .
 SG 1.060, 55 ibu, 6gal

70% Pilsner
20% Pale
5%  Caravienne
3%  Table sugar

60m Magnum 40ibu
25m Armirillo 15ibu 1oz
0m  Galaxy 1oz
0m  Armirillo  1oz
0m Centenial .5oz
T-58

First tiime i've used the the T-58 and first time  for  Galaxy hops.  Thoughts?

[davidgzach]

Howdy,

I planning  a hoppy belgian recipe using hops on-hand .
 SG 1.060, 55 ibu, 6gal

70% Pilsner
20% Pale
5%  Caravienne
3%  Table sugar

60m Magnum 40ibu
25m Armirillo 15ibu 1oz
0m  Galaxy 1oz
0m  Armirillo  1oz
0m Centenial .5oz
T-58

First tiime i've used the the T-58 and first time  for  Galaxy hops.  Thoughts?

Looks like a winner to me!

Dave

[majorvices]

Your recipe only adds up to 98%!

[redbeerman]

If at all possible start the T-58 in the low 60s and let it naturally rise.  It gets bubblegummy if you start in the high 60s and the fermentation goes into the mid 70s and higher.  It attenuates pretty quickly (2-4 days), but let it go two weeks anyway, you will get better results.

[erockrph]

If at all possible start the T-58 in the low 60s and let it naturally rise.  It gets bubblegummy if you start in the high 60s and the fermentation goes into the mid 70s and higher.  It attenuates pretty quickly (2-4 days), but let it go two weeks anyway, you will get better results.

Although the bubblegum may actually work pretty nicely with the Galaxy hops. Either way, you'll make tasty beer, and you can always dial in the recipe the next time you brew it up.

[andyi]

Thanks for the replies and the t-58 tips. 

Cheers

[majorvices]

Thanks for the replies and the t-58 tips.

Cheers

But where's the other 2 percent???

[andyi]

You broke me Bugsy!  I'll talk

Instead of rounding, i just dropped the decimals but 2% could be set aside for an aromatic malt addition.  Maybe i'll adjust the pale malt a bit.

[majorvices]

You broke me Bugsy!  I'll talk

Instead of rounding, i just dropped the decimals but 2% could be set aside for an aromatic malt addition.  Maybe i'll adjust the pale malt a bit.

Thanks. That was driving me crazy!

A trick I use is to match the percentage of sugar with the percentage of crystal malts. This seems to give me the attenuation I am looking for while keeping the maltiness and mouthfeel. So maybe go 5% sugar. I don't think you will get much of anything if you don't bump it up to 5% anyway.