Funes
Member
Long-time lurker, first post.
I've got a 1.056 Belgian golden ale finishing up in the primary that I brewed with WLP570 and some extract/light steeping grains. While it has a more complex grain bill than Duvel, I got fantastic attenuation to 1.002 and it tastes remarkably like it at this point. I'm very happy with it.
I'd like to use the yeast cake for at least one more batch. I'm a fan of Rochefort 10 and similar dark Belgians, but the wife is not so fond of the rummy/dark fruit characteristics and prefers dry stouts. I'm looking for a compromise recipe (extract/partial mash) that might land somewhere in the middle. I was considering something like NB's 'Mustache Envy'.
Any other thoughts or ideas?
I've got a 1.056 Belgian golden ale finishing up in the primary that I brewed with WLP570 and some extract/light steeping grains. While it has a more complex grain bill than Duvel, I got fantastic attenuation to 1.002 and it tastes remarkably like it at this point. I'm very happy with it.
I'd like to use the yeast cake for at least one more batch. I'm a fan of Rochefort 10 and similar dark Belgians, but the wife is not so fond of the rummy/dark fruit characteristics and prefers dry stouts. I'm looking for a compromise recipe (extract/partial mash) that might land somewhere in the middle. I was considering something like NB's 'Mustache Envy'.
Any other thoughts or ideas?