Does this recipe look ok for a belgian strong dark:
6 lbs. DME
1 lb Belgian Biscuit
.5 lb British Chocolate
.5 lb Brown Sugar
.5 oz Tettnanger pellets 60 min
.5 oz Cascade 40 min
Steep grains for 30 minutes at 155*
I don't think chocolate malt is an item usually used by the Belgians. They tend to use malts like special B.
Not saying not to go with it. You are using a Belgian yeast though right?
well actually i could use suggestions for a good yeast. i have been using Safeale 04 but sure this isnt the best
There are several liquid yeasts available, but if you are using dry yeast then safbrew 33 or T-58.
1214 - Belgian Ale™
1388 - Belgian Strong Ale™
1762 - Belgian Abby Ale II™
Are good liquids from wyeast. http://www.wyeastlab.com/hb_styleguidelines.cfm
There are others from white labs.
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