Okay I brewed a Belgian double and it looks and smells great. Tastes pretty good after a week or so in the bottle but it goes down warm, kind of like brandy. The OG was 1.072 and the FG was 1.008. I was shooting for something like a Grimbergen Double but this is off. Here is the recipe:
12# Pale Ale
12 oz Caramunich
8 oz Victory
4 oz Aromatic
4 oz Special B
2 oz Chocolate
1# Dark Belgian sugar
1 oz Fuggles @ 60 min
.5 oz Saaz @ 10 min
WLP 550 Fermented at 74F for almost 3 weeks.
Any ideas how to get closer to a Grimbergen or why the alcohol is so noticeably warm?
Thanks
12# Pale Ale
12 oz Caramunich
8 oz Victory
4 oz Aromatic
4 oz Special B
2 oz Chocolate
1# Dark Belgian sugar
1 oz Fuggles @ 60 min
.5 oz Saaz @ 10 min
WLP 550 Fermented at 74F for almost 3 weeks.
Any ideas how to get closer to a Grimbergen or why the alcohol is so noticeably warm?
Thanks