TNGabe
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I'm trying to decide on the grain bill and secondary microbes for a 'Belgian' export stout. I've got the wyeast 3942 (from De Dolle) for primary & will probably end up brewing 10 gallons to split - half for bugs and half clean in secondary. I've got some Brett C. I think that would be a fun 'authentic' choice for export stout, but really liked the sour stout I had recently and might try one of the 'Flemish cocktails' instead.
I'm modeling the beer on De Dolle's stout, but probably not going for 9%, thinking more 6.5% - 7.5%. Trying to keep it pretty simple, pale, special b, roast barley, and maybe debittered black and some wheat. Ideas or suggestions much appreciated!
I'm modeling the beer on De Dolle's stout, but probably not going for 9%, thinking more 6.5% - 7.5%. Trying to keep it pretty simple, pale, special b, roast barley, and maybe debittered black and some wheat. Ideas or suggestions much appreciated!