Long time lurker and first time poster. I am new to the hobby and have one brew that I'll be bottling this weekend (Brewferm Abdji). One of the reasons I got into brewing was to brew up a Belgian Imperial Stout similar to Weyerbacher Brewery's Tiny. My two favorite styles are Belgians and RIS's so it's like they had a tasty 11.5% ABV baby
. Anywho, I had an idea for a recipe that I wanted to run past the MUCH more experienced eyes here.
12 lbs dark malt syrup
2 lbs Dark candi sugar
0.5 lbs Simpson's Roasted Barley
0.5 lbs Simpson's Black Malt
0.5 lbs Simpson's Chocolate
2 oz Summit (1.75 oz 60 min, 0.25 oz 0 min)
2 oz Cascade (0 min)
Wyeast 1388 Belgian Strong Ale
My (limited) understanding is that the Belgian 'taste' comes from primarily the yeast and secondarily from the candi sugar. So I basically yanked the Imperial Stout recipe from Northern Brewer and substituted a Belgian yeast and added candi sugar. Is this a gross over simplification?
I look forward to any and all comments......unless they are extolling the virtues of all grain or partial mash over extract brewing. That's in the cards but not feasible with our small apartment kitchen at the moment.
Thanks in advance!