I am planning a belgian strong using the yeast cake from a belgian double. I have come up with a simple recipe from looking through multiple recipes and using what is available from my local brew shop. Please let me know if there are any suggestions, as I plan to brew this weekend.
10 lb light malt extract
3 lb light brown sugar
1 lb Briess caramel 60
2 oz fuggles @ 60 minutes
1 oz Hersbrucker @ 30 minutes
1 oz Hersbrucker @ 10 minutes
White Labs Trappist Ale (WLP500) cake from previous batch
10 lb light malt extract
3 lb light brown sugar
1 lb Briess caramel 60
2 oz fuggles @ 60 minutes
1 oz Hersbrucker @ 30 minutes
1 oz Hersbrucker @ 10 minutes
White Labs Trappist Ale (WLP500) cake from previous batch