Looking for some advice from those familiar with big Belgians. After brewing several porters, stouts, and other "neutral yeast" beers, I'm looking to brew my first Belgians for this summer.
The main inspiration behind this decision was a beer from one of the local brew pubs. "The malt body and fruity Belgian yeast notes compete with an agressive hop schedule. Dry hopped with the very floral Citra hop varital gives this brew the aroma of a seriously hopped-up IPA. 8% ABV" The end result was something that resembled adult grapefruit juice. Very fragrant, not overly bitter, and very sneaky in terms of the alcohol. I'm not looking to recreate this, but use it more of an inspiration.
Having done some reading, I'm leaning towards trying hop bursting to accentuate the flavor and aroma of the hops without creating a bitter bomb. Additionally, I bottle condition, so I'd prefer not to dry hop.
I'm thinking of using the following grainbill--
11 lbs. pilsner
1 lb. Munich
1 lb. flaked wheat
1.5 lbs table sugar
Where I'm stuck is the hops and yeast.
In terms of yeast, all of the yeast descriptions seem very similar. While I'm sure there is no wrong decision, is there a Belgian strain that would be particularly suited to a hop-forward application? (I'm already planning on also brewing a lower gravity saison with 3711 so will have that yeast on hand.)
Second, any suggestion on what hops to use? I'm not necessarily looking to replicate the "grapefruit bomb", but think citrus would compliment the style nicely. One thought I had was using Saphir and Opal to get tangerine/citrus/spicy notes. Another idea was Rakau. (The saison will be with Motueka hops.) Open to any suggestions. However, I'm buying my hops now, so I'm limited to what's currently in stock. (Looking to buy from Farmhouse Brewing Supply.)
Thanks for any advice you can provide to a Belgian newbie.
The main inspiration behind this decision was a beer from one of the local brew pubs. "The malt body and fruity Belgian yeast notes compete with an agressive hop schedule. Dry hopped with the very floral Citra hop varital gives this brew the aroma of a seriously hopped-up IPA. 8% ABV" The end result was something that resembled adult grapefruit juice. Very fragrant, not overly bitter, and very sneaky in terms of the alcohol. I'm not looking to recreate this, but use it more of an inspiration.
Having done some reading, I'm leaning towards trying hop bursting to accentuate the flavor and aroma of the hops without creating a bitter bomb. Additionally, I bottle condition, so I'd prefer not to dry hop.
I'm thinking of using the following grainbill--
11 lbs. pilsner
1 lb. Munich
1 lb. flaked wheat
1.5 lbs table sugar
Where I'm stuck is the hops and yeast.
In terms of yeast, all of the yeast descriptions seem very similar. While I'm sure there is no wrong decision, is there a Belgian strain that would be particularly suited to a hop-forward application? (I'm already planning on also brewing a lower gravity saison with 3711 so will have that yeast on hand.)
Second, any suggestion on what hops to use? I'm not necessarily looking to replicate the "grapefruit bomb", but think citrus would compliment the style nicely. One thought I had was using Saphir and Opal to get tangerine/citrus/spicy notes. Another idea was Rakau. (The saison will be with Motueka hops.) Open to any suggestions. However, I'm buying my hops now, so I'm limited to what's currently in stock. (Looking to buy from Farmhouse Brewing Supply.)
Thanks for any advice you can provide to a Belgian newbie.