Inspired by the Allagash Odyssey
I had last night, I've been working up a recipe for an oak aged, Belgian dark strong wheat beer. (God, I love Allagash.) What do you think of the following? The goal is to have it be seriously complex, but let the yeast and oak shine through. I've based the recipe on what I can gather about Odyssey online.
(OG: ~1.086; FG:1.010)
45% Wheat (possible combo between white and red wheat)
40% Belgian Pils
2% Belgian Aromatic
2% Special B
9% Candi sugar (dark)
Styrian Goldings (60 min)
Mash at 149F for 1.5 hours
Ferment starting at 68F and let it ride upward. Age for 6-10 months with Medium Toast American Oak.