recipe rescue: belgain dark gone wrong
i haven't been having any luck w/ a corsendonk-esque recipe. i'm realizing some of my mistakes and have since then tried to correct them.
in an effort to reduce the risk of homebrew twang i have been using 1/3 of my dme/lme @ the start of the boil. the rest went in @ flameout-... i believe this was causing some off-colors.
my current recipe is:
8oz special b
2oz simpson's coffee
2oz caramel 120
1lb amber candi sugar @ flameout
9.9 lbs. amber (LME)
4 AAU Styrian Goldings hops (1.33 oz. at 3% alpha acid) 60min
4 AAU Saaz hops (1 oz. at 4% alpha acid) 30min
Belgian abbey yeast slurry (White Labs WLP530 or Wyeast 1214)
this was kinda 2 recipes jammed into 1 w/ high hopes-...
i did make a starter but later found out that the starter was not big enough. luckily since then i found some brewing software to eliminate that possibility.
unfortunately the lack of yeast cause some banana aroma in the fermentor-... banana (to me) is the epitomy of evil. i hate the smell, taste, and sight of them! i cannot have that aroma in my beer! from what i've tasted in the 2ndry, it's got some hot solvently flavor.
i'm no longer trying to make this beer a clone-esque of corsendonk (unless it's still possible). i would like to rescue this batch though. is there any way to get rid of that banana aroma? is there any way to tone down the hot alcohol?