JRdaSconnie
Member
Ok, so I am in love with the Quadrupel/Abt style and I'm getting ready to brew one. I've been researching recipes in search of the answer to the dark sugars vs. specialty grains debate and I'm at a standstill . I even emailed and got a reply from Phil Leinhart from Ommegang which helped to some degree but didn't resolve. Somebody sell me on whether I should try using a simple recipe with base malt plus dark candi for color versus base malt plus specialty grains for color/depth (thinking Special B, Munich, Caramunich/vienne, and etc.) with some dextrose or clear invert sugar. I want to produce something along the lines of Saint Bernardus Abt 12.
Next, I am planning to use an Abbey yeast (Rochfort), I can't quote Wyeast or White Labs numbers, but anyone have a preference for either company on that Rochfort yeast? I know Wyeast's is "Abbey II" in name.
Thanks for any input!!
Next, I am planning to use an Abbey yeast (Rochfort), I can't quote Wyeast or White Labs numbers, but anyone have a preference for either company on that Rochfort yeast? I know Wyeast's is "Abbey II" in name.
Thanks for any input!!