This will be my first attempt at an all-grain brew. I invite all comments, suggestions, and criticisms. This is the recipe I developed after a ton of research, and reading through several books and articles.
Ben's Bass-ic Belgian (I'm a bass player too)
8 lbs 2-row american pale
3 lbs belgian pilsner
1.5 lbs munich
1.5 lbs caravienna
1.5 lbs belgian candi sugar (syrup if possible)
.5 lb clover honey
1.5 oz. Styrian goldings 60 min
1/2 oz Tettnang 10 min
1/2 oz Tettnang 2 min
1/2 tsp irish moss 10 min
1/4 tsp yeast nutrient 10 min
1 tsp gypsum (to adjust my tap water to profile I like)
WLP 500 on a starter
Single step infusion mash 12qt water, 152 degrees for 30-60 minutes, depending on conversion (I'll test this with iodine)
Batch sparge with 5 gallons 170 degrees
Est. OG 1.090 Est SRM 12-15
Est. FG 1.015-1.020 Est IBU's 28.5
I know most Belgian beers use pilsner as the base malt, but I like the flavor profile of the 2-row.
Thanks!