I've been kicking around the idea for a while to try a sessionable Belgian brown ale. I'm thinking of modelling it off of an English Mild, with a Belgian yeast strain and Belgian base and specialty malts. Maybe even a little Candi Syrup.
In my head it seems like it would be a baby Dubbel. I'm thinking <4% abv.
This is my rough draft:
40% Dingeman/Weyermann Pilsner
30% Dingeman Pale
10% Weyermann Dark Munich
10% Specialty (a combination of CaraMunich, CaraVienna, Special B, Biscuit, Chocolate, etc.)
10% Candi Syrup (I'm thinking D-45)
I figure use the Mild method of mashing a little hotter (~154 ish)
Probably Achouffe or Westmalle yeast.
Just a thought.....
In my head it seems like it would be a baby Dubbel. I'm thinking <4% abv.
This is my rough draft:
40% Dingeman/Weyermann Pilsner
30% Dingeman Pale
10% Weyermann Dark Munich
10% Specialty (a combination of CaraMunich, CaraVienna, Special B, Biscuit, Chocolate, etc.)
10% Candi Syrup (I'm thinking D-45)
I figure use the Mild method of mashing a little hotter (~154 ish)
Probably Achouffe or Westmalle yeast.
Just a thought.....