Hey guys, hope you all been good.
Any thoughts on my Belgian Strong Ale recipe?
I'd like to use another Belgian malt, but there's only Chateau Abbey or Special B available at the brewstore. I tried Special B on this grist but the EBC got too high, I'd need to use such small amount that it would not make any difference at all.
What you think?
You definitely right, it's an yeast protagonist style. I'm using Lellemands season yeast, gotta read the yeast chart to make sure the fermentation temp. Is right. This beer is intended to be the "starter" for my next batch - a Belgian dark strong ale.