CTownBrewer
Well-Known Member
I've been doing a lot of research on these forums on a Dark Lord RIS clone & came up with what I think is a decent recipe. The problem I just ran into is that I tried Weyerbacher Belgian Imperial Stout this past weekend & loved it. Now the wheels are turning in my head about adding some Belgian characteristics to the Dark Lord clone recipe.
I'd prefer not to alter my fermentables that much since I already have the ingredients. I'm just wondering how any of you more experienced brewers think using some Belgian Dark Candi Sugar & Wyeast 3787 Trappist High Gravity Yeast will mesh with a 15 minute licorice addition, plus adding some vanilla & bourbon aged oak chips to the secondary? I've never worked with licorice or oak chips, & only used vanilla once, so I'm a little nervous.
I honestly have no idea if the flavors will work or if this would potentially be a disaster. This is my first high gravity beer, so I don't want to bite off more than I can chew.
I was also thinking of making a Belgian Dark Strong Ale & then pitching the new wort on that leftover Trappist yeast cake. Is this a good/bad idea?
Any help/suggestions would be great!
I'd prefer not to alter my fermentables that much since I already have the ingredients. I'm just wondering how any of you more experienced brewers think using some Belgian Dark Candi Sugar & Wyeast 3787 Trappist High Gravity Yeast will mesh with a 15 minute licorice addition, plus adding some vanilla & bourbon aged oak chips to the secondary? I've never worked with licorice or oak chips, & only used vanilla once, so I'm a little nervous.
I honestly have no idea if the flavors will work or if this would potentially be a disaster. This is my first high gravity beer, so I don't want to bite off more than I can chew.
I was also thinking of making a Belgian Dark Strong Ale & then pitching the new wort on that leftover Trappist yeast cake. Is this a good/bad idea?
Any help/suggestions would be great!