Belgian table beer
So I haven't had many of these, and never a Belgian example, only a couple US examples that seem to be based off a Blonde sort of style.
I'm thinking of trying one darker and maltier.
Assuming 80% mash efficiency (what I normally get for really low gravity beers)
3.5 lbs Munich
1 lb Wheat
8 oz Aromatic
8 oz Special B
4 oz Crystal 40L
Gonna mash this a LOT higher than I typically mash my Belgians, probably going 156, maybe even 158. I normally mash Belgians 147-150. Im also cutting the simple sugars entirely.
Single Saaz bittering charge, .75 oz at 60.
Ferment with Wyeast 1214 Belgian Abbey using my usual Belgian procedure- start in the mid 60s, and slowly ramp up to the mid 70s.
Looking at an OG of 1.034, FG of ~1.010, 3.1% ABV, 14 SRM and 12 IBUs. Seems to fit generally within the BA guidelines for the style.
Up Next: Flanders Red, Belgian IPA
Primary: Malt Liquor, Wild Cider, English Cider
Souring: Lamebic, Brett. C. Old Ale, Sour Stout, Brett C. Wild Bitter
Polypinned: English IPA
Bottled: Sticke Altbier, Doppelsticke Altbier, Weizenbock, Berliner Weisse, Spruce Brown Ale, English Summer Ale, Coniston Bluebird Bitter Clone v1.5, Best Bitter, Spiced Winter Warmer
In the "cellar": Brett B. Tripel, Quadrupel, Tripel, Brett C. Oaked English Barleywine, Lamebic