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Quick and diry guide to fermenting fruit - cider and wine
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?
I think it's a solid recipe. I personally don't enjoy caramel malts in lighter beer styles, but that's just a personal preference of mine that not everyone shares.
What yeast are you planning to use? In my opinion, this style is really defined by the yeast characteristics
Also the temperature for the yeast. You might not get the phenolic character at lower temperatures.
On top of that, be mindful that belgian yeasts are diastaticus so follow a rigurous cleaning and sanitation afterwards lest you end up with dry beers for eternity.
Wow!!! Thats new info to me!!! It explains some misteries I've just faced, like a Cream Ale I did after a dubbel, same fermenter vessel, that got way to low FG and became a "imperial creal ale" hahahahaah
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.
What volume are you brewing that you're getting 1.089 OG with those amounts? Assuming 10L-ish?
Exactly, 10L. I've just realized I've mistaken the base malt. It's supposed to be pilsen, not pale ale.