I'm just curious if there are huge differences in flavor, aroma, fermentability ect if a simple infusion is used instead of a step mash for a Belgian Strong Golden. Thoughts?
I've done single infusion with quite a few Belgian style beers and I find that my attenuation is definitely good enough but there's a lack of body. I'm thinking of trying step mashes to beef them up a bit.
You don't think it has anything to do with your mash temp? Can you have a low temp mash like 146-148 and still have body that feels fuller?
I guess if the step mash wasn't necessary, they wouldn't do it, but they do. Well I will give the first brew a shot at maybe 150? I don't want bone dry, but I do want a highly fermentable wort.
True Denny..
I was figuring on using 10 lbs of Pilsner and maybe a couple pounds of white wheat, but I could omit that and save it for a saison. I always add a pound of sugar to my saisons so upping to 2 pounds here is no problem. Keeping it simple is good. Are EKG still typical? I have EKG, Hallertau, Saaz ect but no Styrians or Spalt. EKG should be ok I should think.
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