Creating my first Belgian Dark Strong Ale recipe

[xxkiskekyxx]

I've taken a few tips and this is what I came up with. People with experience in Belgians please tear it apart so it can be built the right way Lol. As an added note I'm going to be using chestnut flour not actual chestnuts and roasting them slightly to enhance the nuttiness. I think my hops choice is ok but I think I could push the bitterness a little bit to enhance the nuttiness since a brew like this can definitely take it. In any case thanks for your help!

http://hopville.com/recipe/1663143

 

[jwalk4]

IMO, I think that recipe would make a fine tasting Belgian.

However, if you care about traditional ingredients, the BCJP recommends "Noble-type, English-type or Styrian Goldings" hops. I personally like Willamette and it is indeed a Noble-type variation, but I believe it is a US hop variety.

Maybe consider Fuggles?

 

[jwalk4]

Here is an example of my Dark Belgian Strong beside a real Chimay...

My Belgian Strong: (It came out a little darker than I thought it would...)



A Chimay: