I have a challenge for you guys. I want to make something very much like a triple. But.......lower alcohol for a session beer. Fairly thin bodied, fruity, all that "triple" goodness, without the high ABV.
I've only ever made one Belgian before, so I'm a complete novice with that style. But I read a description of "Belgian Harvest Ale" in the Williams Brewing catalogue that said, "an ale in the farmhouse tradition- a bit lower in alcohol that some of the strong triple and trappist styles, and fermented with a yeast that leaves a clean (for Belgian) balance in the finished ale. Not as smooth as a lager, this one has a wonderfully complex flavor anchored by the German pale/ Munich malt and beet sugar base, and accented by the unique flavors imparted by the Belgian yeast strain and European hops. Alcohol 6%, IBUs 33. Includes 8 pounds of blended malt and beet sugar, etc".
So, for a drinkable but lower alcohol triple, what would you do? I don't have any munich malt, but can order some. I have WLP530 yeast. I have plenty of 2-row, maris otter, other grains, lots of hops.
I've only ever made one Belgian before, so I'm a complete novice with that style. But I read a description of "Belgian Harvest Ale" in the Williams Brewing catalogue that said, "an ale in the farmhouse tradition- a bit lower in alcohol that some of the strong triple and trappist styles, and fermented with a yeast that leaves a clean (for Belgian) balance in the finished ale. Not as smooth as a lager, this one has a wonderfully complex flavor anchored by the German pale/ Munich malt and beet sugar base, and accented by the unique flavors imparted by the Belgian yeast strain and European hops. Alcohol 6%, IBUs 33. Includes 8 pounds of blended malt and beet sugar, etc".
So, for a drinkable but lower alcohol triple, what would you do? I don't have any munich malt, but can order some. I have WLP530 yeast. I have plenty of 2-row, maris otter, other grains, lots of hops.