suggestions

[Christianb17]

Hey I was thinking about making a belgian style amber ale. Using a high lovibond crystal malt and belgian style yeast. Im basically looking to make a beer that tastes like bananas and caramel. Any suggestions?

 

[gointomexico]

use this, and ferment at 72 or so. I would also under-pitch to stress the yeast a little more.
White Labs - WLP300
Caramel is pretty easy flavor to get I think. Crysal 60 has a burnt sugar/carmel taste.