Ingredients that mimic fermentation flavors?

[SuperCoolGuy-Brewing]

Hey everyone, this is my first post, but I've been lurking for quite some time. Anyway, so i had the idea that i wanted to reuse the yeast cake from a 4.66% ABV blonde ale i brewed about a week ago. After some brief searching, it was suggested that putting another regular OG beer on top of the yeast cake might lead to over pitching. This helped me decide that i was going to brew a Belgian golden strong ale of sorts. However, i realized that Wyeast 1450 is hardly a Belgian strain, so i figured rather than just opt to make something like an old ale, or a light colored barley wine. I got to thinking, could i just use grains and adjunct spices to essentially mimic, or draw comparison between a Belgian strong ale and the un-categorized idea i had. At the base of it I was thinking of using the Avery Salvation percents as the primary grist with a long step mash to really draw out the maximum sugars i can. As for specialty grains to add, the only one i was thought of was rye malt and peppercorns. So my question to you is this: Do you think it is possible to get some Belgian yeast characters from malts, and if so what sort of malts do you think would achieve this?

P.S I am an all-grain brewer, but am relatively novice in terms of experience with grains.

 

[giraffe]

You could get the dryness and attenuation, but the esters no. They are far too many layers of esters, you are going to get a crayon drawing of one. But you can either just spill out half or more of the cake, and retain half and make any normal strength beer on that.

Then again dekonnick has a pretty mellow yeast, and I love their pale ale, but they also make a tripel apparently. And you could make something approximating a biere de garde. But you arent going to get duvel buy adding black pepper and pear juice to pils malt and sugar.

 

[SuperCoolGuy-Brewing]

Of course i could brew something regular strength, but I was thinking it might be fun to mess around with sub-optimal conditions and make something slightly different. So maybe I can't get those estery qualities, but maybe i could use hops and malts to mimic some phenols, and perhaps some other malts that remind the drinker of belgian flavors.

In a sense, i am looking to make a crayon drawing of a belgian, one that you can't plant down and say this is A or B.

 

[giraffe]

Well 20% dark candi syrup, 80% pils(maybe 10% aromatic) in a 1.090 beer, aged 6 months will be quad like. Add a tiny bit coriander if you like.

Otherwise aromatic malt, special B, candi syrups (especially), quality pils malt, mashing for dryness. Id avoid rye, to me in unmistakeably tastes of rye.

And then spice with grains of paradise and fresh citrus. Pick hops that are floral/fruity without being grapefruit. Like summer, bramling cross, first gold, that weird strawberry tasting hop from hops direct.

 

[JKaranka]

Biscuit malt is another. All forms of sugar seem to enhance the yeast character above the malt character.