So it looks like I'm brewing up some Belgian beer this Saturday. The recipe is very simple, designed to be highly fermentable.
For 40 L batch after kettle boil:
9 kg Pale 2-row, mashed at 65 C for 1 hour.
No mashout (should increase fermentables even more still), sparge with 75 C water.
The gravity at knockout will be 20.0 Plato (1.069). The wort from the grain will be boiled for 60 minutes, at which point 300 g of Belgian amber candi sugar crystals will be added, as well as much dextrose to bump the gravity to 20 P. On my system, I'll need about 44.9 L of preboil wort at a gravity of 14.9 P.
350 AAU of EK Goldings at 75 min boil (70 g for my Goldings)
180 AAU of Saaz at 25 min boil (50 g for my Saaz)
All I have access to is Wyeast's 3864 Canadian/Belgian yeast, which is apparently the Unibroue yeast. I plan to make a starter on Thursday or Friday from the smack pack to get a nice healthy pitching of yeast.
Should ferment pretty warm, hopefully 24-26 C.
The predicted colour is slightly darker than the limits for the style, but not by much, and I don't care either.
Best beer awards ceremony. Ever.
9 hours ago