Brewster2256
Well-Known Member
If anyone has tried a strong Belgian with such high attenuation, that it left your mouth puckered and begging for moisture, then you know what I mean; that is my goal, a beer so dry that it borders on wine. I'm thinking in the 9% range and at the lowest final gravity possible.
A few ideas: Obviously a low mash temperatures, perhaps a step mash starting at around 145-147, and ending around 152 before mash-out. Next a high level of adjuncts, perhaps around 20-25% grain bill, likely inverted sugar. After that, a highly attenuation yeast, such as WL550, and bottling conditioning with Brettanomyces (like Orval does). The fermentation would start in the low 60's and allow to heat via fermentation, followed by temperature control in the high 70s until final gravity is reached.
Any other ideas?
A few ideas: Obviously a low mash temperatures, perhaps a step mash starting at around 145-147, and ending around 152 before mash-out. Next a high level of adjuncts, perhaps around 20-25% grain bill, likely inverted sugar. After that, a highly attenuation yeast, such as WL550, and bottling conditioning with Brettanomyces (like Orval does). The fermentation would start in the low 60's and allow to heat via fermentation, followed by temperature control in the high 70s until final gravity is reached.
Any other ideas?