Making a brown ale, Belgian. Question.

[jekeane]

I am working on a recipe for a Belgian Rye Brown Ale for a local competition and I am wondering how to get more belgian into a brown. Any thoughts?

Recipe: 3.5 Gallon Batch(BIAB) Est OG 1.053
5.5lb - 2 row
1.25lb - Rye Malt
10.25oz - Crystal 80
4.25oz - Chocolate
.5oz - Black Patent

.9oz EKG 60min
.5oz Willamette 10min
.5oz Liberty 0min

Yeast: Antwerp Ale 515

I have on hand some Coriander, 1lb Extra Dark Candi Sugar, Peppercorns, Orange Peel

 

[BowAholic]

Belgians are all about the yeast...an Abbey yeast fermented at the right temps maybe?

 

[jekeane]

Yeah I realize this. I thought 515 would be fine but I think it is going to be to clean... I have some 550 but need to make a starter with it as its a bit old. I think I am going to do 515 tomorrow and 550 in a couple of days.