I have pretty much resolved the issues that prompted me to post this initially, so I don't want to beat a dead horse into the ground and keep a boring thread open indefinitely.
BUT - I came up with another idea that I was hoping to get feedback on and didn't think it was worth starting a whole new topic since it is kind of a continuation of this one.
The grainbill for Belgian Dark Strong I'm going to brew is:
- 15 lbs of Castle Chateau Pilsen
- 8 oz of Castle Chateau Cara Gold (49 L)
- 3 oz of Castle Chateau Special B (130 L)
15.7 lbs total. It doesn't calculate to be that dark, but I don't want it to be super dark and I was planning the decoction which would add color.
What I'm thinking about now is doing a step infusion mash instead. I was hoping someone with more experience than I could have a quick look at my grain and mash schedule and tell me what they think?
- 14 qts of strike water @ 133(F) would give me a qt/lb ratio of .9 and a rest temp of 122(F) - 10 minutes
- Add 9.5 qts @ 212(F), qt/lb ratio of 1.5 and rest temp of 154(F) - 50 minutes
- Fly sparge at 170(F) - 60-90 minutes
I'm going to start the primary fermentation at 66(F) and slowly increase it to 72(F), then do a secondary fermentation at 76(F) for 30 days, and age it at 78-80(F) for a couple months.
If you see any major problems with this I would appreciate a heads up from an experienced brewer.
Since I started brewing I've tried to keep things as simple as possible. I was still learning and it seemed like it would be easier to pinpoint issues and troubleshoot areas if I kept the process simple. I also didn't know what I was doing so I didn't want to just start trying new techniques without first having at least a rudimentary understanding of the science involved.
Now I probably know just enough to get me into trouble, but be that as it may - if the idea is to coax as many flavors (good flavors) and aromas out of a simple grain bill as possible, then it only makes sense that varying mash temps and fermentation schedules would produce more than one mash temp, a quick primary fermentation at one temp and into the bottle.
I realize there's also the risk of coaxing out some of the off flavors and aromas too. I debated switching out the Special B for a roasted malt for that reason - but it's only 3 oz and I'm not doing anything outlandishly crazy.so