Jamison
Well-Known Member
My first batch was a Strong Dark Belgian (extract with specialty grains). The recipe I used called only for CaraMunich grains. It turned out great. It was supposed to be a Rochefort 8 clone, but tastes almost exactly like New Glarus ABT (I wasn't really expecting Rochefort 8). My only complaint is that it could be a tad darker, a little more raisiny and have better head retention/lacing.
I plan on doing an IPA next, but after that I want to revisit the SDB. I plan on doing a mini-mash next time. I was thinking of adding some Aromatic Malt and a tad bit of Choclolate and/or Special B malt for color and raisin flavor. For the head retention/lacing should I try to improve it with grains or would I get good results just by priming with some DME or Munton's Kreamy X? I just used corn sugar in my first batch.
Thanks!
I plan on doing an IPA next, but after that I want to revisit the SDB. I plan on doing a mini-mash next time. I was thinking of adding some Aromatic Malt and a tad bit of Choclolate and/or Special B malt for color and raisin flavor. For the head retention/lacing should I try to improve it with grains or would I get good results just by priming with some DME or Munton's Kreamy X? I just used corn sugar in my first batch.
Thanks!