PeterBrews
Member
Hi.
New guy here who's been lurking for too long without posting.
I want to capture that intense sweet dark fruit quality that many dark Belgian ales have, but I can't seem to figure it out. My research so far seems to indicate that it would come from a moderate/heavy use of c120 or special B. For some examples, this date fruit aroma and flavor is quite evident in Maredsous 8 and St. Bernardus abt 12. So, is it the Belgian yeast?
But, I noticed this in a Bischoff Doppelbock as well. It had a slightly different ester profile but that strong date fruit aroma and sweetness were there.
Would a Belgian Strong Ale yeast coupled with a generous addition of c120 get me there?
Any suggestions on how do to get the heavier aroma but lighten the actual sweetness? Maredsous and others can get a bit cloying for me.
Thank you,
Peter
p.s. this board is amazing
New guy here who's been lurking for too long without posting.
I want to capture that intense sweet dark fruit quality that many dark Belgian ales have, but I can't seem to figure it out. My research so far seems to indicate that it would come from a moderate/heavy use of c120 or special B. For some examples, this date fruit aroma and flavor is quite evident in Maredsous 8 and St. Bernardus abt 12. So, is it the Belgian yeast?
But, I noticed this in a Bischoff Doppelbock as well. It had a slightly different ester profile but that strong date fruit aroma and sweetness were there.
Would a Belgian Strong Ale yeast coupled with a generous addition of c120 get me there?
Any suggestions on how do to get the heavier aroma but lighten the actual sweetness? Maredsous and others can get a bit cloying for me.
Thank you,
Peter
p.s. this board is amazing