Hello.
I'm going to take a shot at this recipe with Biab method: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_017a.pdf
I only have access to Weyerman malts, so what would be a good replacement for Belgian Pale and Belgian Pilsner? Would Abbay Malt be something close or should I use regular Pilsner and Pale Ale Malts (or even something else?)?
I'm also confused about the priming for this recipe ... is there need to add additional yeast before priming?
Johann
I'm going to take a shot at this recipe with Biab method: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_017a.pdf
I only have access to Weyerman malts, so what would be a good replacement for Belgian Pale and Belgian Pilsner? Would Abbay Malt be something close or should I use regular Pilsner and Pale Ale Malts (or even something else?)?
I'm also confused about the priming for this recipe ... is there need to add additional yeast before priming?
Johann