r2eng
Well-Known Member
After working my way through brewing styles from the BJCP guidelines, I am into Belgians.
I have brewed a Leffe clone (Beer Captured recipe) and a Belgian pale (Brewing Classic Styles, Jamil's recipe), I am lacking the banana/clove, estery character. It's there, yes, but much too subtle.
Both recipes were fermented at 68F room temp.
Any ideas? Warmer temps?
Thanks!
I have brewed a Leffe clone (Beer Captured recipe) and a Belgian pale (Brewing Classic Styles, Jamil's recipe), I am lacking the banana/clove, estery character. It's there, yes, but much too subtle.
Both recipes were fermented at 68F room temp.
Any ideas? Warmer temps?
Thanks!