fatduck
Active Member
Coined by Black Albert this is a style that I want to brew. But I'm not so sure about my recipe. Any input would be great, but mostly I am seeking advice on hopping and yeast choices.
20# Maris Otter
1# Special B
1# Roasted Barley
1/2# Carafa II or Chocolate
1.5 oz Warrior hops @ 60
1oz saaz or EKG @ 10
For about 55 IBU
Mash at 150
OG ~ 1.100
FG ~ 1.025
WLP550 Belgian Ale. Same as the Wyeast Belgian Ardennes (3522).
I want to have the roast malt and spicy yeast flavors to be the highlight of this brew. Hops should take a back seat. I will be brewing a Belgian pale first for the yeast cake.
Would carafa II or Chocolate be better, would it even make a difference?
I choose warrior hops because they offer clean bitterness, any thoughts on that?
Cheers and Thanks.
20# Maris Otter
1# Special B
1# Roasted Barley
1/2# Carafa II or Chocolate
1.5 oz Warrior hops @ 60
1oz saaz or EKG @ 10
For about 55 IBU
Mash at 150
OG ~ 1.100
FG ~ 1.025
WLP550 Belgian Ale. Same as the Wyeast Belgian Ardennes (3522).
I want to have the roast malt and spicy yeast flavors to be the highlight of this brew. Hops should take a back seat. I will be brewing a Belgian pale first for the yeast cake.
Would carafa II or Chocolate be better, would it even make a difference?
I choose warrior hops because they offer clean bitterness, any thoughts on that?
Cheers and Thanks.