So I am putting together a Belgian "quadruple" and debating on the yeast to use. I currently have both the Ommegang and St. Bernardus proprietary strains (well Bernardus is the old Westvleteran strain, but regardless) and wondering which I should use. Here is the recipe and I am curious as to what people think. I love both breweries, hence why I banked their yeast when I had the chance.
01.00lb Aromatic Malt
01.00lb Special B
00.50lb Melanoiden Malt
00.50lb Flaked Wheat
03.00lb Clear Candi Sugar/syrup
01.00lb Amber Candi Sugar/syrup
0.50oz Target (60min)
1.00oz Target (20min)
Yeast....well, that is kinda the question.
Mash at 153...ferment at...well, again depends on the yeast.
approx 11% ABV.
Also I understand this could end up in the ingredients and recipe sections, but since I am most curious about the yeast, I thought it would be more appropriate here. If I am wrong, well, I am sure it will be moved there :-p.
Thanks in advance.
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.