Belgian table beer
So I haven't had many of these, and never a Belgian example, only a couple US examples that seem to be based off a Blonde sort of style.
I'm thinking of trying one darker and maltier.
Assuming 80% mash efficiency (what I normally get for really low gravity beers)
3.5 lbs Munich
1 lb Wheat
8 oz Aromatic
8 oz Special B
4 oz Crystal 40L
Gonna mash this a LOT higher than I typically mash my Belgians, probably going 156, maybe even 158. I normally mash Belgians 147-150. Iím also cutting the simple sugars entirely.
Single Saaz bittering charge, .75 oz at 60.
Ferment with Wyeast 1214 Belgian Abbey using my usual Belgian procedure- start in the mid 60s, and slowly ramp up to the mid 70s.
Looking at an OG of 1.034, FG of ~1.010, 3.1% ABV, 14 SRM and 12 IBUs. Seems to fit generally within the BA guidelines for the style.
Next: Lamebic '15, Irish Red
Fermenting: Saison, Petite Saison, 100% Brett B. Red, 100% Brett L. Kriek
Souring/Funkifying: Brett C Old Ale, Lamebic '14, Flanders Red, Flanders Pale, Oud Bruin, Session Kriek
Bottled: IIPA, APA, American Amber, Robust Porter, Strong Mild, 80/-, Gose, Lichtenhainer
Bottle Cellar: Brett B Tripel, Brett C Barleywine, Lamebic '11, Quad, Tripel, Brett C Bitter, Wild Cider, Sour Stout, Wee Heavy