I've had issues brewing Belgians in the past due to complete lack of yeast character, so I'm trying something different tomorrow. I'm not making a starter or aerating the wort, which I'm hoping will produce a beer that has esters and phenolics rather than tasting like it was fermented with plain old US05.
I'm planning to use the following recipe, though any feedback on this, my process, or anything else I can do to actually produce a Belgian style ale is welcome. I may or may not add actual honey in primary. I'll try to take this from brew day through to final tasting.
BELGIAN HONEY PALE ALE (6 gal, 1.056)
86% 2 Row
5% Victory
5% C40
4% Honey Malt
1 oz Hallertauer Trad @ 60
1 oz Sterling @ 15
WY 3787 Trappist High Gravity
I'm planning to use the following recipe, though any feedback on this, my process, or anything else I can do to actually produce a Belgian style ale is welcome. I may or may not add actual honey in primary. I'll try to take this from brew day through to final tasting.
BELGIAN HONEY PALE ALE (6 gal, 1.056)
86% 2 Row
5% Victory
5% C40
4% Honey Malt
1 oz Hallertauer Trad @ 60
1 oz Sterling @ 15
WY 3787 Trappist High Gravity