Goal fermentation temp for Belgian Dark Ale

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Goal fermentation temp for Belgian Dark Ale

Postby pcutti19 » Wed Oct 24, 2007 1:16 pm

I am brewing 10 gallons this weekend. I will split into to 6.5 gallon carboys to allow for a little different tinkering (dry hopping, spicing, etc) in the primary and secondary. My question is what temp for this type of beer should i shoot for?

Thanks for your time
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RE: Goal fermentation temp ...

Postby wottaguy » Wed Oct 24, 2007 9:50 pm

HI,

It depends on what yeast you are planning to use...

but pitching cool and then letting up slowly warm up is the general prcatice,not to exceed 73 degF.

For a dark Strong, I would plan to pitch at 60 degF and let it slowly warm up to a top off of 69 degF. this would take approx 10 days to accomplish,then I would hold the beer for another week or (3) so to finish out. After that, I would prime and bottle it then age it for at least 6 months ( pref 12 or longer) to let the magical blending of the flavours happen!

I am in the process of plannig my next Belgium Dark and will be bottling it with corks and cages....it will take about a year before I can try it!

you must be a very patient brewer to appreciate all the waiting that goes into making a quality Belgium Dark Ale!

Ron S (_)3
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Postby pcutti19 » Thu Oct 25, 2007 1:12 pm

thanks for your time Ron. I am using White Labs 1762 Belgiam Abbey II liquid yeast. I am actually brewing this as two 5 gallon batches. My thought is to spice one slightly differently during fermentation and maybe keg 5 gallon and bottling the other. But I am thinking that bottling all 10 gallons might make the most sense from an ageing persective?

Thoughts?
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