[jamminbrew]

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!

[oscarvan]

As the noob the only thing I see is that you have 12 qts of water for a 13 pound mash, which sounds pretty dry...Then a 20 qt sparge. If it were I, I wold go more the other way around.... Extra water to begin with to account for absorption in all that grain and a nice easy loose mash so you can stir it and get all the clums loose, then the last 3 gallons for the sparge. Also, a possible 30 minutes sounds pretty short. Nothing I have read goes for less than 60, most for 90.

I could be wrong.

[dbeechum]

Recipe wise, I know you said you love the taste of two row, but trust me - ditch it. Go all Belgie/German Pils

I would also kill the munich. Keep the Cara or sub with aromatic/biscuit. I'm also inclined to think the honey's an additional distraction.

To give you an idea, this is a recipe from a friend of mine and it is truly, truly awesome:

http://archive.maltosefalcons.com/recipes/20030903.php

[jamminbrew]

Thanks guys, I appreciate the advise. Dbeechum-  I think I might do a side-by-side test batch with the 2-row, and without, to see which I like better.  (After all, I brew for me! )   Oscar- The advise about the water is great, I would have had to find that out the hard way.  Thanks again for the input.  I'm really learning a lot here.

[denny]

In general, a tripel is just pils malt and sugar.  You want to have a very low FG, so I'd lose the Munich and caravienne (or cut the caravienne back to 1/2 lb. or less).  Mash at 148 for 90 min. for a very fermentable wort.  Forget the candi sugar and use table sugar.

[tygo]

Mash at 2148 for 90 min. for a very fermentable wort. 

Just as a follow up if you want to try that mash schedule you'll need access to a blast furnace.  Make sure you have a very sturdy kettle. 

[jamminbrew]

Mash at 2148 for 90 min. for a very fermentable wort.  

Just as a follow up if you want to try that mash schedule you'll need access to a blast furnace.  Make sure you have a very sturdy kettle.  

Will Tungsten/carbide combined with depleted uranium work?   I have one lying around somewhere!

[EHall]

On a side note, I saw the comment about 'stirring the clumps loose'... I find that if I add the water first then slowly stir in the grain, I don't have to stir much if any clumps loose...

[denny]

Mash at 2148 for 90 min. for a very fermentable wort. 

Just as a follow up if you want to try that mash schedule you'll need access to a blast furnace.  Make sure you have a very sturdy kettle. 

   correction made!

[denny]

On a side note, I saw the comment about 'stirring the clumps loose'... I find that if I add the water first then slowly stir in the grain, I don't have to stir much if any clumps loose...

same here

[jamminbrew]

 Forget the candi sugar and use table sugar.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

[morticaixavier]

 Forget the candi sugar and use table sugar.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Tradition

**EDIT** Also the candi sugar is, i beleive, invert which has some slightly different sugar profiles. There is a thread on here about making your own invert sugar that discusses it a little more in depth

[denny]

 Forget the candi sugar and use table sugar.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Actually, the do use regular sugar.  Belgian brewers do not use candi rocks.  Get a copy of "Brew Like a Monk" by Stan Hieronymous (BTW, he's the upcoming expert in Ask the Experts") and see for yourself.

[denny]

 Forget the candi sugar and use table sugar.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Tradition

**EDIT** Also the candi sugar is, i beleive, invert which has some slightly different sugar profiles. There is a thread on here about making your own invert sugar that discusses it a little more in depth

Candi rocks are not inverted.  Invert sugars do not solidify.

[punatic]

 Forget the candi sugar and use table sugar.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Tradition

**EDIT** Also the candi sugar is, i beleive, invert which has some slightly different sugar profiles. There is a thread on here about making your own invert sugar that discusses it a little more in depth

Candi rocks are not inverted.  Invert sugars do not solidify.

Tell the bees that.