Originally Posted by sok454
What do you think about using 2-row or MO instead of the belgian pils? Will it be detrimental?
It will change the flavor a bit. MO will make it more "bready" and straight 2-row will probably result in a bit less "malty" characteristic.
As you can see from above, I didn't have any Pilsner so I split it 50/50 with 2-row and MO. Also my LHBS didn't have Carafa I so I had to use Carafa II, which is a bit darker. Lastly, I ended up with a stuck ferm so I pitched a smack-pack of Wyeast 1762 - Abbey II to get it to go.
Lastly, because I got such good chocolate notes while tasting my gravity reading samples I decided to age this one on some oak chips that I had soaking on a local Cabernet that has great dark cherry and currant flavors. (Yes, I have multiple jars of oak chips soaking in various alcohols
) It sat on the chips for a month. I then put it in a keg and let it age for ~3 months.
I just finished my first glass of the beer and I must say it is outstanding. A solid head that lingers and lacing that stays in the glass until the end. Solid mouthfeel. The chocolate notes combine perfectly with the flavors from the red wine. The vanilla flavor from the oak underlines the whole thing and then the tiny alcohol burn that is typical of a strong Belgian finishes the whole experience.
I am probably going to bottle a few of these out of the keg and enter them into some local HB comps to see what others think.