I've been wanting to retry T-58 Belgian Yeast since moving to a temperature control setup. My first experience with this yeast and I think an infection put me off it for some time. Due to trying to utilise some old hops my final recipe ended up slightly different to the planned recipe. I'm going to post the planned recipe as this will be the easiest to replicate.
If this brew is successful I will re-brew the recipe at a higher gravity and age it. The current gravity of approximately 1050 allows for a faster turn around.
400g Maltodextrine @ 60 minutes
680g Sucrose @ 60 minutes
1.5 Kg Sorghum Syrup @ 60 minutes
24g Saaz 4% AA @ 60 minutes
38g Styrian Goldings 5% AA @ 60 minutes
1tsp Yeast Nutrient @ 15 minutes
1tsp Calcium Carbonate @ 15 minutes
28g Saaz 4.1% AA @ 15 minutes
1.5 Kg Sorghum Syrup @ 0 minutes
*** Cold crash for 30 minutes ***
Top up to 20L and Pitch T-58 Belgian Ale Yeast