For my first intereptation of a strong dark I staggered NB, Hallertauer, & Tettnang with 1# 20L crystal and 4oz choc for the darkness. Total of 9# of dme ext lt and amber, 2# Candy sugar and trappist ale yeast WL (starter). Will bottle with Belgian ale yeast being that I have that in the fridge. (Hoping it will be fine, I've had it since november) This will be sitting at least a month to 3 in the secondary and then bottles for around a year to be ready for next summer :-) Primary was approx 14 days. Also about 3-4 vols of carb
Fermentation is steady 67-68F
Estimated at 8.37%
SRM 15.9 ( I have this odd feeling its darker)
When racked had a nice smell to it
Next batch I will work up the special grains a bit depending on how this turns out.
Originally Posted by RoaringBrewer
ing a liquid belgian yeast strain - Trappist Ale, Abbey Ale, etc. then that is your biggest problem. This is the key ingredient above all else in making an authentic belgian...
I used a trappist for my holiday ale at ferm temp of around 75-78 and mmmm fruit it was fruity
Strong aroma of bananas.